This salsa can be made exactly how you like it, mild or hot, depending on how much adobo you put in the mix. If you don’t have peaches, you could use mango, or a peach/mango mix. It’s great with fish.
Servings: 6Prep Time: 20 minutes Cook Time: none
2 cups diced fresh peaches
1 cup diced fresh cucumber
¾ cup diced red bell pepper
1/3 cup diced cilantro
2 Tb lime juice
2 Tb apricot preserves
1 tsp chiles adobo (found in most Mexican food sections of the grocery)
Mix together thoroughly.
I use only the adobo juice in the chiles, because the chiles themselves are molten hot. The juice is very thick but adds just the right amount of gentle heat to this recipe.
Makes 3 cups.
Did you make this recipe? Share your photo here:
Make sure the page has finished loading before you upload a photo.
Max photo size is 512KB. The best size to upload is 500 x 375 pixels.
By uploading a photo, you attest that this photo belongs to you. If you are uploading a photo that does not belong to you, please provide documentation that you have permission to use the photo to FBRblog(at)yahoo.com or the photo will not be approved.