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Peach and Pepper Salsa

Adapted (although really it’s basically exactly this recipe) from Cooking Light Magazine, June 2010 issue

This salsa is absolutely amazing! I kept it in a jar in my fridge for about a week (it probably wouldn’t have lasted much longer) and had it for breakfast with pulled pork, sunny side up eggs, and tortillas and then later with delicious think and crispy tortilla chips. So perfect for a salsa lover like me!


  • 2 1/2 cups coarsely chopped peeled yellow peaches (about 1 1/4 pounds)
  • 1 1/3 cups chopped red bell pepper (about 1 large)
  • 1/2  cup thinly sliced green onions
  • 1/2  cup or a little more chopped fresh arugula
  • 1/3  cup fresh lemon juice (about 2 lemons)
  • 2  tablespoons chopped fresh oregano
  • 1/4  teaspoon  salt
  • 1  jalapeño pepper, seeded and minced
  • 2  cloves of garlic, minced


Combine ingredients, toss gently, let sit. Serve with tortilla chips, on fish or meat, or any other way your little heart desires. Yummy! :)

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