When peaches are in season you need to take full advantage and make this amazing Fresh Peach Salsa. The fresh Peaches are complimented by diced Roma tomatoes, red. onion, diced jalapeño and cilantro making this salsa a summertime staple.

When are Peaches in Season?

Peach season can vary depending on the climate and the cultivator but generally peaches are in season from as early as may through the end of August. For me here in Maryland peaches truly hit there peak around the 4th of July and can last into early fall if the weather stays warm enough. In Georgia the season is much longer due to is southern climate making it one of the nations largest producers of peaches.

The Peach was first introduced to Georgia by Franciscan Monks in the 16th century but after the civil war peaches became a huge crop in the south as farmers moved away from cotton. At its peach Georgia produced over 8 million bushels in 1928 due to the invention of the refrigerated railcar.

Can I use Frozen or Canned Peaches to make Peach Salsa

Sure, you can do anything you want but for optimal freshness nothing beats using peaches while they're at their freshness. If they're not in season look for frozen organic peaches as your best alternative option. I try to avoid using canned peaches for this recipe because they're normally packed in a overly sweet syrup and the texture can be mushy.

Why I use Sherry Vinegar

Sherry vinegar is the best bang for your buck in my opinion. Balsamic vinegar gets all of the headlines but you're probably not even getting true balsamic vinegar. Authentic balsamic vinegar is made from pressed grapes and must follow rigid aging standards. This makes it insanely exspecive (up to $200 for a 4oz bottle). most balsamic vinegar you find on the shelves is nothing more than a base vinegar with color and sweeteners added.

Sherry vinegar is produced in Spain and much like balsamic vinegar is made to very specific specifications. However sherry vinegar can be purchased for very reasonable prices and much closer resembles the traditional methods of preparation. Sherry vinegar is aged for a minimum of 2 years and some can be aged 50 years or longer. I use sherry vinegar for all of my salad dressings, marinates and sauces. I think it has a far superior flavor over comparably priced balsamic vinegar.

What to serve Fresh Peach Salsa with

Fresh Peach salsa can really be served with anything but I really enjoy it with grilled chicken or chilled shrimp. You can also heat up the fresh salsa and serve it warm over grilled pork chops. For parties I love to just serve peach salsa along side my favorite corn tortilla chips paired with fresh guacamole. It's a very versatile salsa that really is a great step up from more traditional varieties.

More Summertime Recipes

• Lemon Thyme Sun Tea
• Broccoli Salad w/ White BBQ Sauce
• Corn & Avocado Summer Salad
• Bang Bang Shrimp Dip
• Low Fat Pasta Salad that Actually Tastes Good!!

Fresh Peach & Corn Salsa

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Course: Condiment

Cuisine: American

Keyword: Peach, Salsa

Prep Time: 15 minutes

Servings: 8

Calories: 55kcal

Ingredients

• 1 cups Fresh Peaches Diced
• 1 cup Roma Tomatoes Diced
• 1 cup Shaved Corn
• 1/2 cup Red Onion Diced
• 1/4 cup Chopped Cilantro
• 1/4 cup Sliced Mini Bell Peppers
• 2 tbsp Fresh Jalapeno Diced
• 2 tbsp Lime Juice
• 1 tbsp Taco Seasoning
• 1 tbsp Sherry Vinegar
• 1 tbsp Olive Oil
• 1 tsp Real Salt

Instructions

• Remove the pit from the peaches and dice into small 1/4 inch pieces. Also dice your onions and tomatoes as well as chopping the cilantro and shaving the corn from the cob. Add all these ingredients to a large bowl
• Add seasonings along with olive oil and sherry vinegar then fold until all ingredients are well coated. Chill for 30 minutes before serving. Will last up to one week in the fridge stored in an air tight container.

Notes

Serving size about 1/3 cup

Nutrition

Calories: 55kcal | Carbohydrates: 9g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Sodium: 319mg | Potassium: 182mg | Fiber: 2g | Sugar: 4g | Vitamin A: 609IU | Vitamin C: 19mg | Calcium: 5mg | Iron: 1mg