From the Cook
1/2
Instructions
1
Dice peaches and roma tomatoes and transfer to a medium bowl. Finely dice bell pepper and jalapeno – removing seeds and ribs from both – and add to the bowl.
2
Finely dice onion and add to bowl with sea salt, black pepper and garlic powder. Stir to combine.
3
Tear off leaves from ½ bunch of cilantro and chop, removing stems. Add chopped cilantro to the bowl with juice from two limes.
4
Stir well to combine. Taste and adjust seasoning, as needed. Serve.
5
Store leftovers in an air-tight container in the refrigerator for up to a week.
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Tips & Tricks (5)
- Choose Firm, Ripe Peaches 🍑Select peaches that yield slightly to pressure but aren't mushy; they should have a balanced sweetness without being overripe, which prevents your salsa from becoming too watery or losing its structure.
- Macerate for Maximum Flavor 🕐Toss the diced peaches with a pinch of salt and let them sit for 10-15 minutes before mixing with other ingredients to draw out their natural juices and intensify their sweetness.
- Lime Juice Added Last ✨Reserve lime juice until just before serving to prevent the acid from softening the peaches and cilantro prematurely, keeping your salsa vibrant and fresh-tasting.
- Balance Heat and Sweetness 🌶️Taste as you go when adding jalapeño; the natural sweetness of peaches already provides richness, so you want just enough heat to complement without overpowering the delicate fruit flavor.
- Serve at Room Temperature 🥄Allow the salsa to rest at room temperature for 30 minutes before serving alongside your salmon to let the flavors meld while keeping the peaches' natural sweetness and texture intact.
Recipe Facts
Diet at a Glance
Vegetarian
Vegan
Gluten Free
Low-Cholesterol
Low Fat
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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