Chili-Spiked Peach-Tomato Salsa

Kitchen Tested
  • Yield 48 servings

Try this over grilled tofu or on French bread with melted monterey jack cheese on top.


1 large ripe tomato, halved, excess seeds squeezed out, chopped
2 ripe medium peaches, pitted and chopped
1/4 cup minced red onions
1 serrano or jalapeno pepper, seeded and minced
Juice of 1 lime
2 tablespoons minced cilantro
1 pinch salt


  1. Combine all ingredients in a nonreactive bowl and let sit at least 20 minutes so flavors can meld. Then chill at least 10 minutes before serving. Makes 3 cups.



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