Peacho de Gallo Salsa

Posted by alisamanjarrez on Jul 18, 2010


 4 ea      peaches, blanched (25 sec in iced water), peeled and diced small

1/4 ea    red onion, diced small

5 ea       sweet peppers, diced small

1/2 ea    jalapeno, diced small

10 ea     cilantro sprigs, chiffonade

1/2 T      chile powder

1 t           ground cumin

1 t           extra virgin olive oil

1 t           sugar

1 T         lime juice (about 3 limes)

salt and black pepper to taste


 Combine all ingredients in a medium mixing boel and fold until incorporated. Chill for two hours before serving.



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The Bobbed Hair...  |  Fri, 2010-07-23 11:34

I tried this two nights ago with shrimp. It was okay. It is actually similiar to a recipe I use to make my mango salsa. I made half a batch with regular peaches and half with white. I think the white suits it better; white peaches have a delicate flavor that works with this.

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alisamanjarrez  |  Fri, 2010-07-23 14:49

I haven't made this myself, yet, so that helps! Thank you. If it was just okay, do you think there needs to be something else added or taken away (besides the white peaches) to make it better?

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The Bobbed Hair...  |  Sun, 2010-07-25 16:32

I would definitely say that ripe, yummy peaches would make a difference. I just really have not found any that had good flavor this summer.