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Peach Pineapple Salsa

There are many versions of peach and pineapple salsa. Most, unlike this recipe, call for mango and don’t use tomatoes with chilies. However, this version is different and a family favorite (especially loved by my dad). The acidity of the tomatoes and its effects on the fruit and flavors basically makes an amazing flavorful blend and twist on an otherwise traditional salsa.

Note: If you decide that you want to add mango then be aware that the mango flavor pretty much takes over so use very sparingly unless you really, really want it to taste like mango and really not be able to taste anything else.

All but a half cup of the peaches goes into a blender or food processor to be pulsed about six times then the remaining peaches are stirred in.

Refrigerate in sealed glass jar or jug for 48 hours to allow the acidity of the tomatoes to work their magic and for the flavors to meld.

Shake or stir before serving.

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Tam's Peach Pineapple Salsa

My dad's most favorite salsa!  It is basically a traditional salsa but with a twist.  Make two days ahead to allow the acidity of the tomatoes to work their magic on the added fruit.   Makes a little under a quart. 

Author Tammy

Ingredients

  • 1/2 c. well drained crushed canned pineapple
  • 1 c. fresh ripened peaches or well drained canned peaches, finely diced, divided
  • 1 or 2 cans diced tomatoes with chilis
  • 1/2 to 1 jalapeno pepper (may remove or keep some or all of the seeds)
  • 1/4 cup medium red/purple onion or green onion, finely diced
  • 1/4 cup sweet baby red bell peppers, finely diced
  • 1 to 2 tsp lime juice
  • 1/4 to 1/2 cup fresh cilantro, finely chopped, optional
  • 1/4 to 1/2 tsp. ground cumin
  • 1/2 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon chili pepper
  • 1/16 (a pinch) teaspoon dried crushed red pepper, optional
  • 1/2 teaspoon salt
  • 1/2 to 1 tsp sugar or sucralose, optional
  • Optional: hot sauce to taste (i.e. Tabasco, habanero, or Tiger)

Instructions

  1. Add all but half a cup of peaches to blender or food processor and pulse about six times.  Stir in remaining peaches.  Refrigerate in sealed glass jar or jug for 48 hours.  Shake or stir before serving. 

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About Me

Hi, I'm Tammy!

I live in Idaho but I am a southerner and moved here for career reasons in 2000. However, I am now a retired widow and have lots of time to focus on what makes me happiest -- cooking, sharing recipes, as well as teaching and sharing with others what I know about cooking and nutrition.

I don't claim to know everything there is to know about cooking and I'm not a chef, although I do know a few and helped them out from time to time and my late husband was a trained cook and baker as well as a master at smoking meats and making BBQ, and I have studied nutrition at two colleges and one university along with other degrees. I like cooking from scratch and recipes made with prepackaged items are the exception rather than the norm.

However, being disabled, I have good days and bad days so I do use what I call "cheats" on occasion. For the most part though I've learned to pace myself and with a little preplanning I manage to do the prep one day and the cooking the next so the cheats still don't happen very often.

I have an enormous collection of recipes dating from the 1700s to the present (hence, vintage to modern). Because of my late husband's health issues I also have many diabetic and heart healthy recipes or my recipes often include substitutions along with the regular ingredients.

I do just about everything when it comes to cooking so other than predominantly scratch cooking, I don't really have a set focus on any particular cuisine. I even make a few cheeses, canning, homemade ginger ale, candies and confections, and the list goes on. If there is a recipe for something you'd like to see just leave a comment or write to me at: vintage2modernkitchen@gmail.com

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