This peach and avocado salsa recipe is the perfect way to enjoy the ripe fruits of summer!
Like most people, I love a nice bowl of chips and salsa. Whether it’s green salsa or red salsa, it gets me going every time! And because I nosh on salsa at each and every occasion I possibly can, I enjoy playing around with all kinds of different salsa making ingredients.
Creating different types of salsas is seriously my jam and my latest concoction is one of my best yet if I don’t say so myself. I mean you can’t go wrong when there’s avocado in something. Am I right? Actually the same could be said about peaches. Bwah!
Speaking of peaches, after stopping by a roadside peach stand on the way home from a lovely beach vacation, I had a big ole’ bag of ripe peaches that were begging to be used. Instead of whipping up a cobbler like I normally would, I decided to put that juicy fruit to work by slicing and dicing them into a fresh, chunky peach and avocado salsa.
The result? An amazingly sweet, tangy and tart salsa perfect for summer parties. Of course, you don’t need to have a party on the books to enjoy this peach and avocado salsa. Movie night with the hubs will do just fine too!
Super Easy Salsa Recipe
But if you are heading to a summer soiree, I urge you to bring our peach and avocado salsa along for the ride. It’s sure to impress even the most discerning of party guests! And if you decide not to serve them with pita chips like we suggest below, don’t forget the blue tortilla chips. Red or green will do too.
I think the pop of color festive colored tortilla chips bring to a bowl of salsa is too fun. Don’t you?! Ok, now that I’ve sold you on your next pot luck dish, haha, let’s talk about how to make it!
4 ripe (but still slightly hard) peaches
red bell pepper (1)
ripe (but still slightly hard) avocado (1)
jalapeño pepper, seeded (1)
1/2 red onion, diced
2 healthy sprigs of cilantro, coarsely chopped
Juice from 2 limes
Cinnamon Pita Chips for dipping
Peel the peaches. (This step is kind of annoying but oh so worth it!) Dice the peppers, onion and cilantro. Gently mix together with lime juice. Before serving, add the avocado gently so it doesn’t brown, adding more lime juice. Serve with cinnamon pita chips.
Serving this with cinnamon pita chips gives it a nice sweetness, plus the pita chips are hearty enough to dip without breaking. I used my leftover peach and avocado salsa as a topping for tilapia which was absolutely wonderful.
I’m sure it can be used for fish, chicken and even just eaten alone as a nice side dish or fresh salad. Of course I suggest pairing this with a crisp white wine, a beautiful summer evening and lovely conversation! Enjoy!
Serving Size: 1
Amount Per Serving: Calories: 110 Total Fat: 4g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 0mg Sodium: 68mg Carbohydrates: 18g Fiber: 3g Sugar: 9g Protein: 2g
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