Carolyn's Dish / Chicken & Turkey
Peach Salsa Recipe
Ingredients
- 3 peaches, pitted and diced
- 2 tbs finely diced red onion
- 1/2 fresh red chili pepper, sliced in thin rounds
- 6 mint leaves, julienned
- 1 tbs lime juice
- 2 tbs olive oil
- 1 pinch salt and a few grinds of freshly ground pepper
Instructions
- 1
Mix all the salsa ingredients together, serve!
Notes
If you use boneless chicken pieces, only cook the pieces for 5-7 minutes on each side. Peach Salsa Print Recipe Pin Recipe Ingredients 3 peaches, pitted and diced 2 tbs finely diced red onion 1/2 fresh red chili pepper, sliced in thin rounds 6 mint leaves, julienned 1 tbs lime juice 2 tbs olive oil 1 pinch salt and a few grinds of freshly ground pepper Instructions Mix all the salsa ingredients together, serve!
Tips & Storage
- How to Store
- Refrigerate leftovers in an airtight container for up to 3-4 days. Chicken and turkey reheat well in the oven at 325°F to keep the meat moist.
- Can I Freeze This?
- Absolutely. Cool completely and store in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight before reheating.
- Cooking Tip
- Use a meat thermometer to ensure poultry reaches an internal temperature of 165°F (74°C) for food safety. Let it rest for 5-10 minutes after cooking for juicier results.
Frequently Asked Questions
How do I make Peach Salsa?
This Peach Salsa recipe by Carolyn Cohen includes step-by-step instructions that are easy to follow. You'll need 7 ingredients and the recipe is designed for home cooks of all skill levels.
What goes well with this peach salsa?
This recipe pairs well with a variety of dishes. Try it as part of a complete meal with complementary sides, salads, or proteins.