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“A delicious summer treat! Buy a bag of salsa chips, pour a cold drink, sit on the porch, and munch away! Have used this as a marinade for pork tenderloin, and chicken to bake or grill, and it was wonderful that way. This salsa is different than most--no onion.”
READY IN:
15mins
SERVES:
4-6
YIELD:
3 cups
UNITS:
US

Ingredients Nutrition

  • 3 large peaches (for about 3 cups diced)
  • 12 teaspoon sugar (to taste)
  • 14 teaspoon salt
  • 1 large ripe tomatoes (for about 1 cup diced)
  • 1 garlic clove (minced)
  • 1 jalapeno pepper (for about 1 tablespoon minced)
  • 14 cup cilantro leaf (to taste, I like less)

Directions

  1. Peel and pit the peaches, chop into 1/4 inch dice and place in a 2 quart bowl. Squeeze lime juice over the peaches. Add sugar and salt, and then stir to coat well.
  2. Core the tomato, chop into 1/4 inch dice, and add to bowl (leave peel on).
  3. Peel and mince the garlic, add to bowl. Rinse and seed the jalapeno, mince and add. Rinse and dry the cilantro, and mice--add to bowl. Stir well. Refrigerate.

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