Peach season is finally here! If you follow Budget Bytes on facebook then you know that I’ve been looking for a new, spectacular peach recipe to top last year’s Balsamic Glazed Peache Sundae. A few days ago I found this AMAZING recipe for chipotle peach salsa on Allrecipes.com. I made a few changes, including using fresh rather than canned peaches.
Not only is this salsa great on it’s own atop a tortilla chip but it makes a great topping for grilled chicken, pork, fish or tofu. I would even go so far as to sprinkle some over some spinach leaves for an instant salad. The possibilities are endless with this amazing Chipotle Peach Salsa!
I was lucky enough to find some peaches on sale for $0.50/lb so take note when reviewing the prices. Usually at the height of peach season they’ll sell for $1/lb or just under. I just happened to find a REALLY good deal.
Chipotle Peach Salsa
Chipotle Peach Salsa
- 2 lbs 3-4 medium ripe peaches ($0.92)
- 1/4 medium red onion ($0.19)
- 3 cloves garlic ($0.18)
- 1 inch fresh ginger ($0.13)
- 3-4 1/4 can chipotle peppers in adobo ($0.32)
- 1/2 bunch cilantro ($0.44)
- 1 medium lime ($0.44)
- 1/4 tsp salt ($0.05)
- Rinse the peaches, cut into quarters and peel (a sharp paring knife works best for this). Cut the peeled quarters into a small dice. Place the diced peaches in a bowl.
- Cut 1/4 of a red onion into as small of a dice as possible then roughly chop to achieve very small pieces. Peel one inch of the ginger and grate into the bowl (use a small cheese grater or microplane, see photos below). Peel and grate the garlic into the bowl as well. Stir everything together.
- Pick the leaves off of half a bunch of cilantro and roughly chop. Add to the salsa bowl and stir. Juice the lime into the bowl and stir again.
- Open the can of chipotle peppers in adobo sauce. Pull out 2-4 peppers (depending on how spicy you like it), chop them up and add to the bowl. Start with two peppers, taste the salsa and add more if desired. Add 1/4 tsp of salt, stir and add more if desired.
- Let the salsa refrigerate for 30 minutes before serving to let the flavors blend.
Nutritional values are estimates only. See our full nutrition disclosure here.
Step By Step Photos
Start with nice, fresh peaches. Cut them in half, twist off of the pit then cut into quarters or sixths. Pretty, pretty peaches.
Using a sharp paring knife, peel the peach sections. I like to snack on the peach skins as I peel them!
Cut the peach sections into a very small dice and place in a bowl.
Peel a one inch section of the ginger (with a vegetable peeler) and grate into the bowl. Grate the garlic into the bowl in the same manner. Grating the ginger and garlic is so much easier than trying to mince it with a knife and you won’t get any large chunks that will shock your taste buds later.
Finely dice the onion and then give it a rough chop to make sure it’s in very small pieces. Add it to the bowl with the peaches, ginger and garlic. Give it all a good stir.
Chop up a half bunch of cilantro. You can chop it as fine or as large as you’d like.
Add the cilantro to the mix. Juice the lime into the bowl and stir it all together.
This is the little can of chipotle peppers in adobo sauce. You can usually find this in the hispanic section of the grocery store. They are spicy and smokey all at the same time, fabulous!
This is what you’ll find on the inside. A saucy, spicy, pepper mix. I used four peppers but start with two and add more after taste testing the mix.
Chop up the chipotles before adding them to the salsa. I also took a spoon and got some of the sauce out of the can and added it to the salsa.
Add 1/4 tsp of salt, stir it up and taste to see if you want to add more. Let the salsa refrigerate for 30 minutes before serving so the flavors can blend!