My Fresh Peach & Chipotle Salsa

Posted by brianlbaker on Jun 08, 2011

I worked this recipe up one day after tasting a friend's Peach salsa. I wanted a bit more heat and smoke in it, so I added the chipoltles and roasted garlic.

Heat is such a subjective issue. For me, on a scale of 1 - 10 in heat, I’d give it an 8.


1 cup fresh peaches, chopped
1 large tomato, seeded & chopped
1/2 red onion, medium dice
6 cloves garlic, minced
6 cloves roasted garlic, mushed
1 tablespoon minced fresh ginger
1/4 teaspoon Cumin
1 tablespoon chipotle peppers in adobo sauce, pureed
1/2 cup chopped fresh cilantro
1 lime, juiced
Salt and pepper to taste


Wrap a head of garlic, drizzled in olive oil, in foil, and roast at 425 degrees for about 25 minutes.

Open can of Chipotles in odobo sauce and place in a blender, and puree.

While the garlic is roasting, use a cutting board and a Chef's Knife, and chop up the the rest of the ingredients and place all, except for the chipoltles, cilantro, and lime juice, in an appropriate sized bowl.

When the garlic is roasted, squeeze the 6 cloves into the bowl, add the chipoltles, and stir with a spoon.

Finally, add the cilantro and lime juice and stir. Taste and season with salt & pepper as needed.

Serve with chips - freshly made are best - and enjoy. If possible cut up corn tortillas in 8ths and fry the wedges in oil, in a small frying pan, until golden brown, drain on paper towels, and sprinkle with sea salt while still hot.



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alisamanjarrez  |  Wed, 2011-06-08 13:14

You are entered into the salsa contest! Thanks, Brian.

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brianlbaker  |  Wed, 2011-06-08 13:23

You are very welcome. I hope I get picked.