This is a very easy recipe for peach salsa because you don’t have to dice anything! And you can make this healthy recipe mild if you prefer.

In the fall it’s relatively easy to find bulk tomatoes for salsa-making (if you don’t already have enough from your own garden). I didn’t plant enough tomatoes myself, so I found a deal on some and decided to make salsa.

Store salsa costs on average, $3-4 a bottle, so making it yourself saves lots of money. Not to mention that salsa and chips are easy to grab (and save a trip to the store) when heading to a party or other get-together.

Jenni’s Sweet ‘n Mildly Spicy Salsa

• 2-2 1/2 C tomatoes, quartered
• 1/2 small onion, coarsely chopped
• 1 clove garlic, peeled
• 1/2 Anaheim or banana pepper, with top removed (for an extra kick, use a jalapeno)
• 2 TB lime juice (or lemon in a pinch)
• 1/2 tsp mild chili powder
• half tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp ground oregano
• 1/4 tsp ground black pepper
• 1 1/2 tsp Sucanat or brown sugar
• 1 drop lime essential oil (Optional)

Put onion, garlic, and pepper into a food processor, chopper or blender and pulse until well chopped.

Add rest of ingredients and pulse until well chopped. Try raw or simmer for 10 minutes, cool and eat.

This recipe, tends to be watery because whole tomatoes contain lots of water. I spooned a little off the top of my batch, but if you want it less watery just pour it through a medium mesh strainer.

Jenni’s Peach Salsa

• 2-2 1/2 C tomatoes, quartered
• 1 large or 2 medium ripe peaches, diced
• 1/2 small onion, coarsely chopped
• 1/2 Anaheim or banana pepper, with top removed (for an extra kick, use a jalapeno…for less, use a green bell)
• 2 TB lime juice (or lemon in a pinch)
• 1/2 tsp mild chili powder
• 1/4 tsp sea salt
• 1/4 tsp ground black pepper
• 2 tsp Sucanat or brown sugar
• 1 mini spoonful Pure Stevia Extract Powder (optional)
• 1 drop lime essential oil (Optional)

This recipe is similar to the one above. Put onion and pepper into a food processor, chopper or blender and pulse until well chopped. Add rest of ingredients EXCEPT for the peaches, and pulse until well chopped. Then add the diced peaches. Eat raw or simmer for 5-10 minutes, cool and eat.

Again, you can strain off some of the extra water if you prefer.

These salsas are so yummy raw, so try them first. These stay good in the fridge for about 2 weeks.

I’d like to expand my repertoire. Do you have any recipes you love? Please share!

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