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Fresh Peach Tomato Salsa

Chef Taha Ayad's Recipe Fresh Peach Tomato Salsa with cilantro and tortilla chips
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This Fresh Peach Tomato Salsa is a bright summer appetizer made with ripe peaches, fresh tomatoes, jalapeño, cilantro, lime, and a quick warm vinegar mixture for a tangy finish. Chill it before serving so the sweet, acidic, and spicy flavors settle together.

Ingredients

Scale
  • 2-3 ripe peaches, peeled, pitted, and cut into chunks
  • 4-5 medium fresh tomatoes, cut into chunks
  • 1 small red onion, peeled and cut into chunks
  • 1/2 red bell pepper, seeded and cut into chunks
  • 1 medium jalapeño pepper, seeded for mild salsa or left with seeds for more heat
  • 1/4 to 1/2 cup fresh cilantro
  • 1 tablespoon fresh lime juice
  • 1/3 cup white distilled vinegar
  • 1 1/2 tablespoons granulated sugar
  • 2 teaspoons tomato paste
  • 1 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper
  • 1-4 garlic cloves, finely minced by hand

Instructions

  1. In a small saucepan over medium-low heat, combine the white vinegar, sugar, and tomato paste. Stir until the sugar dissolves and the tomato paste loosens completely, then remove from the heat and let it cool slightly.
  2. Wash all produce thoroughly. Peel the onion and peaches, remove the peach pits, and cut the tomatoes, peaches, onion, red bell pepper, and jalapeño into similar-sized chunks.
  3. Place the blade attachment into the food processor first. Layer the chopped ingredients evenly around the blade, reserving the garlic for later. Add the cilantro close to the top so it does not over-process.
  4. Add the lime juice, salt, cumin, and cayenne pepper. Lock the lid firmly into place.
  5. Pulse the salsa in short bursts. While pulsing, drizzle the vinegar mixture through the feed tube. Stop while the salsa still looks chunky and spoonable, not smooth.
  6. Remove the lid and taste. Adjust the salt, sweetness, or cayenne as needed depending on the ripeness of the peaches and your preferred heat level.
  7. Finely mince the garlic by hand and stir it into the salsa after processing.
  8. Transfer the salsa to an airtight container and chill for at least 2 hours before serving.

Notes

  1. For a milder salsa, remove all jalapeño seeds and avoid adding extra cayenne.
  2. Roma tomatoes create a thicker salsa because they release less liquid than very juicy tomatoes.
  3. Do not over-process the salsa; short pulses help preserve a chunky texture.
  4. The salsa keeps best for 2-3 days in an airtight container in the refrigerator.
  5. Freezing is possible, but the texture will be softer after thawing.
  6. This recipe is intended for fresh eating and is not tested for canning.

Nutrition

Find it online: https://www.dailysavoryrecipes.com/fresh-peach-tomato-salsa-summer-recipe/