Tomato Peach Salsa Recipes

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GRILLED PEACH AND TOMATO SALSA



Grilled Peach and Tomato Salsa image

This no-fuss fruit salsa is the essence of summer. Charred, ripe peaches and fragrant tomatoes are tossed with garlic, fresh lime juice, cilantro and jalapeno peppers (for a little heat). It's a slightly smoky, refreshing salsa that's miles away from any canned version. Try this salsa as-is, with grilled chicken and fish, or use it to top my personal favorite: slabs of grilled halloumi.

Provided by Food Network

Categories     condiment

Time 50m

Yield 6 servings

Number Of Ingredients 8

3 ripe peaches, halved and pitted
3 medium tomatoes, halved
1 tablespoon vegetable oil, plus more for grilling
3 tablespoons lime juice
2 garlic cloves, minced
1 jalapeno, seeded and minced
Kosher salt and freshly ground pepper
1/3 cup finely chopped fresh cilantro

Steps:

  • Preheat a grill or grill pan for cooking over medium-high heat. Gently toss the peaches and tomatoes with the oil until coated.
  • Place on the preheated grill and cook, turning occasionally, until fruit is juicy and has charred grill lines running across, about 6 minutes total. (Depending on the size of your grill, you may need to do this in batches.) Transfer to a cutting board and let cool, 20 minutes.
  • Cut the peaches and tomatoes into 1/2-inch dice, then combine with the lime juice, garlic, jalapeno, 1/2 teaspoon salt and a pinch of pepper.
  • Let stand for 15 minutes, then stir in the cilantro. Taste, season with additional salt and pepper if needed and serve.

Nutrition Facts : Calories 59, Fat 2.6 grams, Sodium 198 milligrams, Carbohydrate 9.9 grams, Fiber 2.2 grams, Protein 1.3 grams, Sugar 6.2 grams

FRESH PEACH SALSA WITH TOMATO AND JALAPENOS



Fresh Peach Salsa with Tomato and Jalapenos image

Fresh peach salsa. Serve with tortilla chips. Can be eaten immediately or allowed to sit for a few hours so flavors can develop.

Provided by DarlingCook

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Salsa Recipes     Peach Salsa Recipes

Time 15m

Yield 6

Number Of Ingredients 6

2 large fresh peaches - peeled, pitted, and chopped
1 tomato, chopped
1 lime, juiced
½ jalapeno pepper, finely chopped, or more to taste
1 clove garlic, diced
1 tablespoon diced yellow onion

Steps:

  • Mix together peaches, tomato, lime juice, jalapeno pepper, garlic, and onion in a bowl.

Nutrition Facts : Calories 20.6 calories, Carbohydrate 5.2 g, Fat 0.1 g, Fiber 0.7 g, Protein 0.4 g, Sodium 3.4 mg, Sugar 3.6 g

PEACH & TOMATO SALSA



Peach & Tomato Salsa image

This is a spicy salsa that my family eats with tortilla chips. My daughter serves it with grilled chicken. It is easy to prepare and process if you use the canned shortcuts. (Fresh is better, but it is still flavorful and spicy using canned tomatoes and peppers.) Use ONLY fresh, firm yellow peaches!

Provided by Preschool Chef

Categories     Lunch/Snacks

Time 1h20m

Yield 12 pints

Number Of Ingredients 13

9 cups fresh peaches, chopped
2 tablespoons lime juice (fresh or bottled)
4 cups fresh tomatoes (May substitute canned "No salt added" diced tomatoes )
2 large bell peppers, diced
1 large red bell pepper, diced
2 cups sweet onions
1/2 cup jalapeno, diced (canned or fresh)
1/4 cup cilantro
1 cup vinegar
3 garlic cloves, chopped
1 tablespoon cayenne pepper
3 tablespoons honey
1 tablespoon crushed red pepper flakes

Steps:

  • Peel, pit, and chop peaches, and mix with lime juice.
  • Peel and chop fresh tomatoes to measure 4 cups (If using canned diced tomatoes, drain excess juice before measuring).
  • Combine all fresh fruits and vegetables in a large stainless steel pot. Add vinegar, honey,cilantro, cayenne, and crushed red pepper. ( Do not add canned vegetables yet).
  • Bring mixture to boil over medium heat. Cook for 3 minutes, stirring frequently.
  • Add any canned vegetables, and cook for 3 more minutes. .Continue frequent stirring.
  • Turn heat to simmer.
  • Ladle salsa into hot sterilized canning jars, leaving 1/4 inch headspace. Wipe jar rim with clean cloth or napkin. Top with new sterilized lid. Screw on band tightly.
  • Place jars in canning pot. Add water, making sure tops of lids are covered.
  • Bring canner to boil, and process for 10 minutes.
  • Remove jars from canner, and place on towel in a cool spot.
  • In about an hour, check to make sure that lids have sealed. Refrigerate or reprocess any that are not sealed.
  • Allow to sit without moving for about 2 days.
  • Label and store jars in a cool, dark place.

GOLDEN TOMATO AND PEACH SALSA



Golden Tomato and Peach Salsa image

This golden sweet and mild salsa is a great solution for those heirloom yellow or orange tomatoes and combines well with peaches, which are being harvested at the same time. It is a favorite of the kids who are not always fond of typical salsas and shy from spicy foods. It also makes an excellent gift as a unique canned good.

Provided by Karen Barris Calabro

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes

Time 14h5m

Yield 256

Number Of Ingredients 10

10 cups chopped yellow tomatoes, any discolored skins removed
1 large sweet onion, minced
1 cup white sugar
½ cup minced roasted chiles, seeds and skins removed
½ cup white wine vinegar
1 tablespoon canning salt
1 tablespoon ground cumin
3 teaspoons fresh fruit preserver
4 cups peeled, pitted, and chopped peaches
½ cup chopped fresh cilantro

Steps:

  • Combine tomatoes, onion, sugar, chiles, vinegar, canning salt, cumin, and fruit preserver in a large stockpot. Add peaches last to prevent discoloration; toss with other ingredients to combine. Heat over high heat and cook salsa at a high boil for 30 minutes.
  • While salsa boils, inspect 8 pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until salsa is ready. Wash new, unused lids and rings in warm soapy water.
  • Remove salsa from heat. Let cool slightly, about 10 minutes. Strain salsa mixture using a fine-mesh strainer over a separate bowl or pot. Add only enough liquid to cover. Stir in cilantro.
  • Pack salsa into hot, sterilized jars, filling to within 1/2 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
  • Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 30 minutes.
  • Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

Nutrition Facts : Calories 5.4 calories, Carbohydrate 1.3 g, Fiber 0.1 g, Protein 0.1 g, Sodium 28 mg, Sugar 1.1 g

TOMATO, PEACH AND RED ONION SALSA



Tomato, Peach and Red Onion Salsa image

Provided by Suzanne Hamlin

Categories     easy, quick, appetizer

Time 20m

Yield 16 servings

Number Of Ingredients 13

4 ripe plum tomatoes or two red beefsteak tomatoes (about 1 pound total), in 1/4-inch dice
2 or 3 ripe, unpeeled peaches, in 1/4-inch dice (to make 1 cup)
1/2 cup finely diced red onion
2 tablespoons finely shredded basil or mixed spearmint and cilantro or sour grass (called Vietnamese cilantro at the Union Square Greenmarket)
1/2 jalapeno pepper, minced
4 teaspoons balsamic vinegar
1/4 cup plus 1/3 cup extra-virgin olive oil
Fine sea salt to taste
Freshly ground black pepper to taste
1 1/2 teaspoons minced garlic
1 long baguette
2 cups sunflower sprouts
Coarse kosher salt to taste

Steps:

  • In a large bowl, gently toss together the diced tomatoes, peaches, red onion, minced herbs, jalapeno, vinegar and 1/4 cup of the olive oil. Add fine sea salt and pepper to taste. Let stand at room temperature while preparing the bread.
  • Mix the remaining 1/3 cup olive oil with the garlic in a small bowl. Cut the bread into 16 to 24 1/2-inch slices. Brush one side of each slice with the garlic oil. (If a heat source is available, grill or toast the slices until golden brown on both sides.) Place the bread slices on a serving platter. Top each slice with sunflower sprouts, then with a generous spoonful of the salsa. Sprinkle each with a pinch of kosher salt. Serve immediately as an appetizer.

Nutrition Facts : @context http, Calories 137, UnsaturatedFat 7 grams, Carbohydrate 13 grams, Fat 8 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 1 gram, Sodium 165 milligrams, Sugar 4 grams, TransFat 0 grams

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