The heat of summer is upon us. The garden is overflowing with its bounty. How can you make the most of this season’s garden herbs? Peach salsa.
Peach salsa is a variation on tomato salsa, but much sweeter, while still retaining the savory element. Having roamed through the garden countless times, and this time with the peach tree heavy with fruit, one wonders how to maximize the harvest of each productive fruit tree. This recipe has been tested and tweaked many times, but this is a favorite with family and friends. Of course, adjust the spices and herbs to what is growing in your garden. The spices and herbs in this recipe all have powerful medicinal qualities. Most of the time the whole seed was used. Sometimes the whole leaf was used. Other times the juice.
Nothing beats sweet juicy peaches in the summer months and whether you have your own tree or your purchase organic peaches from your local grocery store this is an easy recipe. Growing the herbs is easy. All can be grown in the ground and do just as well in pots. If you have limited space you can still grow many of these ingredients yourself.
This recipe calls for an instapot, but works just as well on the stove top.
With the rich mixture of spices and vinegar peach salsa has a long shelf life and particularly if canned, but it is also delicious fresh or freshly cooked. Popular ways to serve peach salsa include as an appetizer, spread, condiment or topping. Serving suggestions include:
This is a super quick recipe. The ingredients will probably change each time you make it. The fresh peach salsa will last about 2 weeks in the fridge. Or you can freeze or can it for later use.
This peach salsa only requires four easy steps and is ready in 30 minutes or less! This recipe does not need to be cooked, but required if you wish to can, or create a salsa with a different flavor and texture.