A Year-Round Guide to Franklin and Nantahala

Peach Salsa Ingredients: 3-4 ripe peaches; peeled, pitted, and diced 1 medium red bell peppers, diced 1 medium yellow bell pepper, diced 1 jalapeno pepper, seeded and diced ½ red

Rosemary and Goat Cheese Strata

Peach Salsa Ingredients: 3-4 ripe peaches; peeled, pitted, and diced 1 medium red bell peppers, diced 1 medium yellow bell pepper, diced 1 jalapeno pepper, seeded and diced ½ red

Peach Salsa

Peach Salsa

Ingredients:

  • 3-4 ripe peaches; peeled, pitted, and diced
  • 1 medium red bell peppers, diced
  • 1 medium yellow bell pepper, diced
  • 1 jalapeno pepper, seeded and diced
  • ½ red onion, diced
  • ½ to ¾ cup of cilantro diced
  • 3 tablespoons lime juice
  • 1½ tablespoons honey
  • cayenne pepper, to taste
  • dash salt and pepper, to taste

Directions:

Combine all the ingredients, mix well, and refrigerate for 3-6 hours or overnight before serving. Serve over fish, chicken, or pork. Also, goes great with tortilla chips for chips and salsa.

This recipe was submitted by Libby Smith as part of the 2011 Our State Peach Recipe Collection.

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This story was published on Jun 01, 2011

Our State Staff

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