Chipotle Peach Salsa with Cilantro

I thought it had a little too much ginger, but that was my fault. I tweaked it a little by adding a special brisket rub that has cinnamon in it. It was a hit. Perfect spice, not to sweet, and 2nd place in an office fundraiser contest

Beautiful and simple perfection! (I suggest adding the ginger in gradually and tasting as you go so you can find your perfect balance) I plan on making this recipe like another member mentioned and processing it smooth.. then add cayenne pepper powder(it just belongs with peaches) vinegar and a touch of Dandelion syrup just to balance the vinegar and then.. i have a secret ingredient… -not so secret- because i love to share.. 2 year old cold fermented home grown Trinidad Scorpion Peppers that i packed into a jar and covered with some spare pickle juice and “forgot about” for 2 years… they are amazing fruity and mad at the world.. in the best of ways.. Then i will process and can them up so they can get even better with age!

A really tasty and refreshing salsa! I normally like to use fresh ingredients, however the canned peaches worked well and are a time-saver. Next time I would use half the amount of garlic and ginger, as I found they brought a bit of bitterness to the salsa. Otherwise the rest of the ingredients were spot on for my tastes! This would be delicious on fish tacos or on top of grilled chicken.

Fabulous as is.

I made this salsa using fresh peaches from my tree, and with the help of my food processor and it was a breeze to make. Very tasty, in fact my husband wants me to make more to share with our friends.

This is our go- to recipe ALL SUMMER LONG! We use fresh peaches or mangoes in place of canned and that is the only change. It is quick, flavorful and complements just about any food, whether grilled or not. We make it by the pound for events and when everyone starts begging for the recipe, I tell them it’s a secret! Thanks for one of rhe best recipes we’ve ever had!

Love this. This year’s yield from my white peach tree was about 10 cups once the slicing and dicing were completed, so I scaled up the recipe to 30 servings as previous reviewer suggusted. Tip: if you are using fresh peaches as I did, have a bowl handy with the lime juice already in it, this will prevent browning as you peel, slice and dice. End product was 9 quart jars canned. Huge hit at the family reunion.

Made just as is (except fresh peach)- and love it (but it was hot)! Will definitely do again – thanks for the recipe!!

I absolutely love this sweet and spicy salsa! The only thing I will change about it next time is to double the recipe. One batch just isn’t enough.

the hot (which I love) totally took away from the peach flavor

Great recipe – but I have to admit I changed the peaches to 2 fresh mangos – my husband loved it!

1C. peach = 1 peach, use 1/2 amt of chipotle, good w/ and w/o ginger. Maybe better w/o

This recipe has potential, but after following it twice I’ve found it has a LOT of ginger flavor, way too much for my liking. So with the ginger scaled back profusely, I would definitely recommend it.

Fresh, bright, spicy, very good! I could have it on my toast in the morning!

Fabulous recipe! I used fresh peaches and then pureed all the ingredients in my food processor. Added some honey for sweetness and then canned it as a sauce! Use it for grilling on chicken, pork or fish. Also can put it in the crock pot with pork or chicken & serve on Hawaiian sweet rolls! AWESOME!

Made this for the 4th of July family gathering. The taste and texture is outstanding. It was a big hit. The only modification I made was that I added a little extra minced chipotle to up the heat a little.

Tasty and refreshing. A nice change from the usual.

Wow! This salsa came out even better than I expected. I made very few changes (used fresh peaches instead of canned, but ground ginger instead of fresh – just what I had on hand). The flavors mixed very well together, and I can’t imagine substituting any of them (except trying other fruits). I did add more chipotles, but I’m guessing mine were not as spicy as normal because I’m VERY wimpy about spice – would have been fine as directed, however. I marinated some chicken with the salsa for about three hours, then baked it all for 40 minutes at 350. Came out PERFECT. Tasted good on its own as well – I’ll be making this for the next cookout I attend. One thing though – prep time is definitely more than 10 minutes to chop and mince all those ingredients.

I made this as a last minute topping for some black bean burgers I was making, and I really enjoyed it. I had to modify it a bit to use what I had on hand. I added 1/2 a yellow bell pepper and tomato. Left out the chipotle peppers (didn’t have them) but subbed with a chipotle hot sauce. Left out the cilantro and added cumin. Left out the ginger and used some cinnamon instead. I also added some sugar to counter balance the potent onions I used. This went perfectly with my burgers and I can’t wait to make it again with all the intended ingredients.

Wonderful! This was even better than I had anticipated. I used white onions and about half of one jalapeno pepper instead of the red onions and minced chipotle peppers in adobo sauce simply because I did no have either on hand. I served it on chicken breasts that were cooked on the grill. I liked it better warmed slightly, so I piled the salsa on top of the chicken on th grill and let them sit for a minute to warm teh salsa. Wonderful flavor! I will use this one again!

I was very disappointed with this salsa. The flavors clashed, in my opinion.