Gluten-Free Peach Salsa
I love peaches. I was born in Fredericksburg, Texas…
… Smack-dab in the middle of the Texas Hill Country’s many peach orchards!
And, I think peaches are so good that I wondered what they might taste like in a salsa.
So, I decided to whip up a batch to find out.
I’m happy to say that my experiment was a rousing Success!
And, to make it even better (for me, anyway), my husband thought my concoction tasted great, too!
I found that the sweet flavor of the peaches blends well with savory onion … and spicy ginger. Adding chili pepper steps the heat index up a little or a lot, depending on what kind of chili pepper I use and how much I add.
Since, my husband, Al, liked it (he prefers spicy things a lot milder than I do), this recipe could easily have twice as much chili pepper heat in it without being off the charts.
So far, I’ve tried my original salsa creation with scrambled egg tacos and with chips.
And, I “know” that it will be outstanding with broiled tilapia fillets, grilled chicken breasts or maybe even a white bean chili, too… Watch for it in an upcoming weekly menu plan!
Let me know what works well for you in the comments section below.
- 1 Cup Sweet Onion, chopped
- 2 Tablespoons Fresh Poblano or Jalapeño Pepper, seeded and minced (more or less to taste)
- 1 Tablespoon Oil
- 2 Tablespoons Sugar, or half as much Honey or Agave
- ½ Teaspoon Ground Ginger
- 2 Cups Sliced Peaches, fresh or canned
- 2 Tablespoons Lemon Juice
- Dash Salt
- 1 Tablespoon Cilantro, chopped
Sauté the onion and pepper in the oil in a skillet over medium heat until the onion is tender.
If using canned peaches, drain the syrup. Add the peaches and the remaining ingredients to the skillet.
Cook, stirring gently, for about 5 minutes.
Serve warm or at room temperature.
Store leftovers covered in the refrigerator for up to 2-3 days.
Makes about 2 cups.
This gluten-free recipe is designed for those with gluten intolerance, gluten sensitivity, or celiac (coeliac) disease, but I’ve found that people who have no food allergies like it, too. It’s one of my gluten-free recipes that is wheat-free, barley-free and rye-free, as well as dairy-free, egg-free and nut-free. In fact, it is top 8 allergen-free, and it can be refined sugar-free and suitable for a paleo diet. It is a wheat-free recipe suitable for a wheat-free diet.
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I’ll show you how I do that in my latest book, “Eating & Living a Gluten-Free Diet… The Official Guide.”
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