I needed something flavorful and colorful to complement mild white fish. Mmm, tasty! Time does not include chilling time (but with freshly-cooked fish, it works rather well warm or at room temperature, too!).
My Private Note
Units: US | Metric
- 1Halve and seed bell peppers and poblano. Cut away and discard white pith.
- 2Place peppers and garlic cloves (do not peel) on a pan and broil until pepper skins begin to blacken uniformly. Remove to a closed container, or a bowl with a plate on top, to catch the steam coming off the cooked peppers.
- 3Meanwhile, slice scallions into a mixing bowl.
- 4Peel the peaches. Using a sharp knife, make thin slices along one side of the fruit until you hit the pit. Rotate the fruit and slice from each side until you have cut away as much fruit as you can. Dice small and add to the sliced scallions.
- 5Chop a small handful of fresh cilantro and add to the fruit and onions.
- 6When the peppers are cool enough to handle, slough off the pepper skins and dice small. Peel the garlic, which will be soft, and slice. Add all to mixing bowl.
- 7Add just a dash of chipotle sauce. This might be the adobo sauce canned with chipotle chiles -- careful! it's really hot! Tabasco also makes a chipotle pepper sauce.
- 8Combine all ingredients well, adding salt and pepper to taste. Chill or serve at temperature.
Browse Our Top Salsas Recipes
Nutritional Facts for Peach and Roasted Pepper Salsa
Serving Size: 1 (189 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 80.2
- Calories from Fat 7
- Total Fat 0.8 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 7.0 mg
- Total Carbohydrate 17.8 g
- Dietary Fiber 4.2 g
- Sugars 12.2 g
- Protein 2.4 g