Chipotle Peach Salsa

Chipotle Peach Salsa takes roughly 30 minutes from beginning to end. This recipe serves 6 and costs 82 cents per serving. Watching your figure? This gluten free, dairy free, lacto ovo vegetarian, and whole 30 recipe has 70 calories, 2g of protein, and 0g of fat per serving. A mixture of lime, onion, garlic, and a handful of other ingredients are all it takes to make this recipe so delicious. It works well as a side dish. This recipe is typical of Mexican cuisine. 176 people have made this recipe and would make it again. It is brought to you by Budget Bytes. Overall, this recipe earns a pretty good spoonacular score of 55%. Chipotle Peach Salsa, Chipotle Peach Salsa Quesadillas, and Grilled Peach and Chipotle Salsa are very similar to this recipe.

Servings: 6

Preparation duration: 30 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

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 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 tsp of salt, stir and add more if desired.Let the salsa refrigerate for 30 minutes before serving to let the flavors blend.

 

Step by step:

1. Rinse the peaches, cut into quarters and peel (a sharp paring knife works best for this).

2. Cut the peeled quarters into a small dice.

3. Place the diced peaches in a bowl.

4. Cut 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.

5. 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.

6. Add tsp of salt, stir and add more if desired.

7. Let the salsa refrigerate for 30 minutes before serving to let the flavors blend.

Nutrition Information:

covered percent of daily need