peach salsa recipe

Made with fresh peaches and summer veggies, this easy peach salsa recipe is sweet, spicy, zesty, and delicious! Great served with tortilla chips or on tacos, bowls, and more.

Peach Salsa

peaches

red bell pepper (diced)

red onion

cilantro

lime

garlic (grated)

jalapeño pepper (minced)

sea salt (plus more to taste)

In a medium bowl, mix together the peaches, bell pepper, onion, cilantro, lime juice and zest, garlic, jalapeño, and salt. Season to taste and chill until ready to use.

Grilled Chipotle Fish Tacos with a refreshing Peach Salsa. Summery and light with a little bit of smoky heat.

Chipotle Fish Tacos with Peach Salsa

fish

x six-inch tortillas (corn-flour mix) Grilled

Lime and cilantro

Optional garnishes: grilled scallions, avocado, chipotle mayo, pickled onions

garlic cloves

-3 whole chipotles

tablespoon adobo sauce

tablespoon olive oil

lime juice

coriander

cumin

teaspoon kosher salt

black pepper

diced, just-ripe peaches (about 3-4 peaches)

lime juice,

salt

tsp sugar

Make the marinade

In a food processor, blend all the marinade ingredients into a fine paste. Rub fish (or portos or tofu) generously with marinade and let marinate at least 20 minutes, or overnight in the fridge. (You could also freeze fish in the marinade in a ziplock bag and save for later or take it camping with you).

Make the Peach Salsa: 

Very gently, rub the peaches with a towel to remove fuzz, keeping the skin intact. Dice and place in medium bowl. Half and seed the habanero, and mince it as small as possible. Sprinkle only 1 teaspoon of habanero, over the peaches (about 1/3 of the habanero). You can always add more, so start conservatively. Add the rest of the ingredients, and gently fold them together. Obviously you want to spread the habanero evenly through the salsa, but at the same time, try not to over mix. Refrigerate.

Grill: Preheat grill to med-high, and grease the grates well. Place fish using a thin metal spatula.  After a few minutes and grill marks appear, turn over. After 2-3 minutes, move to a cooler spot, or turn heat down to medium-low, cover grill and finish cooking until its cooked to your desired done-ness. You could also finish in the oven. Give fish a good squeeze of lime, and taste for salt, adding if necessary.

Give the tortillas a quick sear on the grill.

Assemble and Serve

Either assemble the tacos by placing the fish in the tortillas and topping with peach salsa. Feel free to add avocado, chipotle mayo or grilled scallions. Skewer to keep closed. Or serve family style on a platter with stacked tortillas wrapped up in a towel, extra lime and cilantro.

I used strips of Halibut and pan seared…very flavorful! Served with the peach salsa, Mexican Slaw, and Cilantro lime rice.

This is a great recipe. I prepared it using cod which is what we had available. After marinating the fish, I pan seared it briefly since we aren't able to grill it. The peach salsa was fabulous. I used jalapenos which is again what we had available, plus my husband is not a fan of overly spicy food. We did use avacados on our tacos. Do try these--a wonderful summer supper!

Absolutely scrumptious!  Had these with a side of the cold cantaloupe and cucumber soup.  Amazing!

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Peach Salsa

Chipotle Fish Tacos with Peach Sals...

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