Peach and Pepper Salsa

My fellow food loving pal Jessica Tudor pointed me to this recipe last week, and I just had to try it.  Of course, being me, I had to make a few small modifications based on what I had on hand or personal preferences.  You will never see me eat a habanero pepper.  The end result is 3 cups of lovely, seasonal salsa that’s a great balance of savory and sweet.  Anybody who loves a good mango salsa will be sure to enjoy this.  Enjoy with homemade tortilla chips, as bruschetta, on sandwiches, over fish, over pork, or mixed up with cheese in a quesedilla.  This works out to 21.5 calories and a quarter gram of fat per 1/4 cup serving.  A great way to add flavor without fat and calories.


  • 2 1/2  cups  coarsely chopped peeled yellow peaches (about 4 peaches)
  • 1 1/3  cups  chopped roasted red bell pepper
  • 1/2  cup  thinly sliced green onions
  • 1/2  teaspoon dried cilantro
  • 1/2 teaspoon dried Mexican oregano
  • 1 tablespoon lemon juice
  • 1/4  teaspoon  salt
  • 1  jalapeno pepper, seeded and finely minced
  • 1  teaspoon minced garlic

Directions: Prep ingredients, mix and serve.  Can be kept in the fridge for up to 3 days (possibly longer…it didn’t exist after 3 days in our house).

Printable version.

2 thoughts on “Peach and Pepper Salsa

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.