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Roasted Peach Salsa Recipe

May 25, 2014 by Lisa Pinney

 

I love peaches!  

This new recipe incorporates them with fresh veggies 

in a delicious summery salsa that will be a hit 

at your next party!    

 

 Roasted Peach Salsa

2 LBS peaches

2 Vidalia Onions, minced

2 Jalapeno peppers, seeded and minced

4 TBSP lime juice

3 tomatoes, diced small

1/2 bunch of cilantro, chopped small

2 garlic cloves, minced

salt & pepper to taste

Preheat oven to 400 degrees.  

Peel and slices the peaches.  

Place them in an iron skillet sprayed with PAM.  

Add 1 TBSP of olive oil and give them a stir.   

Place the skillet in the oven and roast about 10- 12 minutes, giving them a stir about half way through.  

Remove from oven and drain in a colander.  

Place the peaches aside to cool completely.  

Chop all the veggies and place in a large bowl.  

Add the lime juice and garlic.  

Add the cooled peaches.  

Season with salt and pepper.  

Refrigerate overnight to cool completely 

and let the flavors develop.  

 **********

Place those beautiful peaches in the skillet

 with a little olive oil…

 

In a large bowl, add the diced onions…
The jalapenos…
the tomatoes and lime juice…
the garlic…
the peaches…
Just gorgeous!  
 
Enjoy with your favorite tortilla chips!
 
Print

Roasted Peach Salsa Recipe

  • Author: Lisa Pinney

Ingredients

Roasted Peach Salsa

2 LBS peaches

2 Vidalia Onions, minced

2 Jalapeno peppers, seeded and minced

4 TBSP lime juice

3 tomatoes, diced small

1/2 bunch of cilantro, chopped small

2 garlic cloves, minced

salt & pepper to taste

Instructions

Preheat oven to 400 degrees.

Peel and slices the peaches.

Place them in an iron skillet sprayed with PAM.

Add 1 TBSP of olive oil and give them a stir.

Place the skillet in the oven and roast about 10- 12 minutes, giving them a stir about half way through.

Remove from oven and drain in a colander.

Place the peaches aside to cool completely.

Chop all the veggies and place in a large bowl.

Add the lime juice and garlic.

Add the cooled peaches.

Season with salt and pepper.

Refrigerate overnight to cool completely

and let the flavors develop.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

 

 

Filed Under: Uncategorized

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Fried Pies & Fireflies started in 2011 as a way for southern cook, Lisa Cook, to share her recipes with family and friends. Let's dig deeper →

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