Roasted Peach Salsa with Green Chiles
This is the perfect savory, healthy recipe to make with your summer peach harvest. Peaches, tomatoes, green chiles, onion, and garlic are all roasted together in one pan, then blended and seasoned simply. Easy to make, and even easier to eat!
Equipment
- Sheet pan
- Cooking spray or parchment paper
- Food processor
Ingredients
- 3 yellow peaches about 18 ounces after removing pits
- 3 large tomatoes or several smaller tomatoes, about 18 ounces
- 6 ounces mixed green chiles hatch chiles, jalapeno, poblano, etc.
- 1 large yellow onion
- 6 large cloves of garlic unpeeled
- 1 tablespoon apple cider vinegar
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- Tortilla chips for serving
Instructions
- Preheat the oven to 425°F. Spray a sheet pan with cooking spray or line it with parchment paper.
- Prepare the produce. Cut the peaches in half and remove the pits. Cut the tomatoes in half if they are smaller, or in quarters if they are larger. Cut the onion in half, peel it, and slice into wedges about ½-inch thick. Slice the green chiles in half lengthwise, and carefully remove the seeds and inner membrane.
- Arrange the peaches, tomatoes, chiles, onion, and unpeeled garlic cloves onto the prepared sheet pan. Roast in the preheated oven for 20-25 minutes, until the peaches, tomatoes, and chiles are lightly browned, the onions are somewhat translucent, and the garlic is soft.
- Put all of the roasted fruits and vegetables into the bowl of a food processor. Add the vinegar, salt, and pepper. Pulse a few times until everything is evenly chopped and combined, but not completely pureed.
- Store salsa in an airtight container or jar in the refrigerator for no more than a week (if it lasts that long). Serve with tortilla chips, if desired.
TIPS
- You can use any type of peach, but yellow peaches tend to have more acidity and taste “peachier,” which works well in this salsa. Freestone peaches are simpler to deal with since the pits come out easily.
- Adjust the amount of green chiles to your spice level and what’s available. I used a combination of hatch green chiles, jalapenos, and sugar rush peach peppers from my garden. (In case you’re wondering, “chile” is the spelling most commonly used in New Mexico, which is known for its Hatch chiles. Many other parts of the country use “chili.” Both are correct!)
