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Peach Salsa


Peach salsa is so fun! Just thinking about it makes my taste buds so happy. You can eat it plain with some blue corn chips. Or peach salsa can dress up just about any meal. It’s easy to make and it’s amazingly delicious. I like to make lacto fermented foods to add those natural probiotics to our diets as much as possible.
Peach Salsa
The short version of instructions is to chop all of this up and mix it together. Viola! Easy. Then leave it on the counter at room temperature for 2 days so it can ferment. Then transfer it to cold storage if it lasts that long. You should peel the skins of the peaches and tomatoes and the easiest way to do that is to drop them in a pot of boiling water for 30-60 seconds and the skins will just roll off when you rub them.
If you haven’t had peach salsa before, you are in for a treat. You can also try substituting mangoes for peaches.  You can dress up any meat dish with scoop of peach salsa. It would be fabulous on fish tacos. Let me know your favorite ways to accent your dishes with peach salsa.
P.S. If you don’t want to lacto ferment your salsa, you can leave out the salt and whey. Here’s the recipe card! Bon appetite!
Ingredients
  1. 4 peaches
  2. 2-3 roma tomatoes
  3. 1 jalapeno pepper (chopped and deseeded)
  4. 2 tbsp fresh lime juice (2-3 limes)
  5. 1 bunch cilantro (or you can use even basil)
  6. 1/2 onion (I think red onion would be beautiful. I just went with what I had which was a Vadalia onion.)
  7. 2 cloves minced garlic
  8. 1 tsp real salt
  9. 2 tbsp whey
Instructions
  1. Put a pot of water on the stove to start boiling.
  2. Score the bottom of peaches and tomatoes by cutting an X at the bottom of each. Set up a bowl of cold and ice.
  3. Put tomatoes and peaches in rapidly boiling water for 30-60 seconds.
  4. Then immediately transfer the fruit into the bowl of ice cold water.
  5. Remove the skin from tomatoes and peaches and depitt the peaches.
  6. Dice/cut up the peaches, tomatoes, jalapeno, onion and cilantro.
  7. Mix it all together and add lime juice, minced garlic, real salt and whey.
  8. Stir and transfer to jars.
  9. Leave it on the countertop for 2 days at room temperature and then transfer to cold storage.

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