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Peach, Red Onion, and Tomato Salsa

Photo Credit
Nataliya Arzamasova/shutterstock
Written By: The Old Farmer’s Almanac Editors The Almanac Editors and Staff
Yield
Makes about 4 cups.
Category
Dips and Spreads
Course
Appetizers
Credit
The Old Farmer's Almanac EATS

This peach salsa recipe is a wonderful recipe for peach season—and summertime. Grab some peaches, onions, and tomatoes at the local farmers’ market!

For mouthwatering dishes like this one, and much more, pick up a copy of The Old Farmer’s Almanac EATS.

Ingredients
1-1⁄2 cups peeled and finely diced fresh, ripe peaches
1-1⁄2 cups cored, seeded, and finely diced tomatoes
1⁄2 cup finely chopped red onion
1⁄2 cup finely chopped bell pepper
1 to 2 tablespoons fresh lime juice
1⁄4 cup chopped pickled jalapeños, plus 1 teaspoon juice
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh Italian parsley
2 to 3 teaspoons sugar
salt, to taste

Instructions

In a bowl, combine all of the ingredients. Refrigerate for several hours. Stir and taste occasionally, adjusting the seasoning as needed.

Transfer to one or more jars with a lid, cover, and refrigerate for up to a week.

Watch this recipe be made:

About The Author
The Old Farmer’s Almanac Editors

The Old Farmer’s Almanac Editors

The Almanac Editors and Staff

Under the guiding hand of its first editor, Robert B. Thomas, the premiere issue of The Old Farmer’s Almanac was published in 1792 during George Washington’s first term as president.Today, the Almanac...
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Comments

<span>Jim</span> Fri, 07/24/2020 - 07:15
How many peaches equal 1 1/2 cups please? Thanks
<span>Cheryle Brown</span> Fri, 07/21/2017 - 15:40
Looks yummy! Could this be canned to last longer and give away to friends? Thanks!