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Fresh peaches, peppers, onions and herbs fill this peach salsa recipe. You’ll how versatile this is…add as much spice as you’d like! The sweet, juicy peaches go perfectly with savory recipes. You may love this on our pork carnitas.
I’ve been enjoying making all things PEACH this month! I purchased 50 pounds of peaches, so since one day peaches are not ripe and the next day peaches are overripe, I had to make every.single.peach.thing in about 2 ½ days last week. This peach salsa recipe was by far the easiest…and although it is hard to top homemade peach cobbler, this homemade peach salsa was AMAZING.
If you’d like to try to ripen your peaches more quickly than they would naturally, place them in a brown paper bag along with a banana or apple. Allow them to sit for 24 hours, then see if they have softened at all. Continue do do this in 24 hours increments until the peaches are soft to the touch.
Do you have to peel peaches for salsa? Not necessarily, but we do. There are some in our family who don’t care for the fuzzy peach skin, so for their sake, I peel the peaches.
How do you easily peel peaches? You blanch them. What does blanching mean? Here’s how you do it. You put a large pot of water on to boil. Once the water is boiling, drop the fresh peaches into the water and allow them to sit for 10-20 seconds. This is enough time for the peach skin to soften slightly and pull away from the peach. Some people use a knife to mark a small “x” on the bottom of the peach before placing them in the pot of water. This can help it peel a little easier, but I usually don’t bother with this step.
After you’ve boiled the peaches for 10-20 seconds, place them in a bowl of ice cold water. This will stop the cooking process and allow you to handle the peaches easily to remove the skin.
Use a small knife to peel away the skin. It’s that easy!
Here are our hints for making homemade salsa:
We like to simply scoop this salsa up on tortilla chips, but it is also great on fish tacos, grilled meats and rice & chicken casseroles.