A Year-Round Guide to Franklin and Nantahala

Peach Salsa 1 pound peaches, chopped 1 small vine ripened tomato 3-4 green onions, chopped, including part of the green 2 tablespoons pickled jalapenos, chopped 1½ tablespoons fresh cilantro, chopped

Madison County Championship Rodeo

Peach Salsa 1 pound peaches, chopped 1 small vine ripened tomato 3-4 green onions, chopped, including part of the green 2 tablespoons pickled jalapenos, chopped 1½ tablespoons fresh cilantro, chopped

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Peach Salsa 1 pound peaches, chopped 1 small vine ripened tomato 3-4 green onions, chopped, including part of the green 2 tablespoons pickled jalapenos, chopped 1½ tablespoons fresh cilantro, chopped

Peach Salsa

Peach Salsa

  • 1 pound peaches, chopped
  • 1 small vine ripened tomato
  • 3-4 green onions, chopped, including part of the green
  • 2 tablespoons pickled jalapenos, chopped
  • 1½ tablespoons fresh cilantro, chopped
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon lime juice
  • 1 tablespoon honey
  • ¼ teaspoon salt
  • ¼ teaspoon coarsely ground black pepper

Mix all the ingredients in a large bowl and refrigerate. Can be kept for 3 days in a tightly covered container.

This recipe first appeared in Country Recipes and Other Interesting Stuff by Bob Holt, which was featured in the January 2012 issue of Our State. This cookbook was provided to Our State magazine as part of a call for community cookbooks. Please note, this recipe has not been tested by Our State.

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This story was published on Jul 10, 2012

Our State Staff

Our State Staff

Since 1933, Our State has shared stories about North Carolina with readers both in state and around the world. We celebrate the people and places that make this state great. From the mountains to the coast, we feature North Carolina travel, history, food, and beautiful scenic photography.