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Roasted Chile Peach Salsa

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Ingredients:

 

28 oz. can of whole tomatoes

4 large Anaheim peppers

6 peaches, firm  

1 medium white onion, chopped

1 bunch of cilantro

4 garlic cloves

1 tbsp paprika

1 tbsp chile powder

1 tsp salt

juice from 1 ½ limes

 

 

Directions:

 

Wash chiles and place them on a grill. Grill for 5 minutes on each side. Put chiles in a bowl and cover them to steam for 10-15 minutes. Remove skins, stems and seeds from the chiles and set aside.

Wash and dry the peaches. Halve them and remove the seeds. Brush peaches with a small bit of oil to help prevent sticking. Place the peaches on a grill and grill for 5 minutes on each side. Remove from heat and set aside.

Add all the ingredients except 2 peaches to the blender. Blend until the ingredients are combined, but still chunky. Pour into a serving bowl.

Chop the remaining two peaches and add to salsa, mixing to combine. Add salt, spices and lime juice to taste. Refrigerate salsa for 1 hour before serving.


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