Chipotle Peach Salsa

Chipotle Peach Salsa takes roughly 30 minutes from beginning to end. This recipe serves 6 and costs 82 cents per serving. Watching your figure? This gluten free, dairy free, lacto ovo vegetarian, and whole 30 recipe has 70 calories, 2g of protein, and 0g of fat per serving. A mixture of lime, onion, garlic, and a handful of other ingredients are all it takes to make this recipe so delicious. It works well as a side dish. This recipe is typical of Mexican cuisine. 176 people have made this recipe and would make it again. It is brought to you by Budget Bytes. Overall, this recipe earns a pretty good spoonacular score of 55%. Chipotle Peach Salsa, Chipotle Peach Salsa Quesadillas, and Grilled Peach and Chipotle Salsa are very similar to this recipe.

Servings: 6

Preparation duration: 30 minutes

 

Ingredients:

3-4 (1/4 can) chipotle peppers in adobo $0.32

½ bunch cilantro $0.44

3 cloves garlic $0.18

1 inch fresh ginger $0.13

1 medium lime $0.44

¼ medium red onion $0.19

3-4 medium (2 lbs) ripe peaches $0.92

¼ tsp salt $0.05

Equipment:

knife

bowl

grater

microplane

Cooking instruction summary:

Rinse the peaches, cut into quarters and peel (a sharp paring knife works best for this). Cut the peeled quarters into a small dice. Place the diced peaches in a bowl.Cut of a red onion into as small of a dice as possible then roughly chop to achieve very small pieces. Peel one inch of the ginger and grate into the bowl (use a small cheese grater or microplane, see photos below). Peel and grate the garlic into the bowl as well. Stir everything together.Pick the leaves off of half a bunch of cilantro and roughly chop. Add to the salsa bowl and stir. Juice the lime into the bowl and stir again.Open the can of chipotle peppers in adobo sauce. Pull out 2-4 peppers (depending on how spicy you like it), chop them up and add to the bowl. Start with two peppers, taste the salsa and add more if desired. Add tsp of salt, stir and add more if desired.Let the salsa refrigerate for 30 minutes before serving to let the flavors blend.

 

Step by step:


1. Rinse the peaches, cut into quarters and peel (a sharp paring knife works best for this).

2. Cut the peeled quarters into a small dice.

3. Place the diced peaches in a bowl.

4. Cut of a red onion into as small of a dice as possible then roughly chop to achieve very small pieces. Peel one inch of the ginger and grate into the bowl (use a small cheese grater or microplane, see photos below). Peel and grate the garlic into the bowl as well. Stir everything together.Pick the leaves off of half a bunch of cilantro and roughly chop.

5. Add to the salsa bowl and stir. Juice the lime into the bowl and stir again.Open the can of chipotle peppers in adobo sauce. Pull out 2-4 peppers (depending on how spicy you like it), chop them up and add to the bowl. Start with two peppers, taste the salsa and add more if desired.

6. Add tsp of salt, stir and add more if desired.

7. Let the salsa refrigerate for 30 minutes before serving to let the flavors blend.


Nutrition Information:

Quickview
69k Calories
1g Protein
0.42g Total Fat
17g Carbs
7% Health Score
Limit These
Calories
69k
3%

Fat
0.42g
1%

  Saturated Fat
0.04g
0%

Carbohydrates
17g
6%

  Sugar
13g
15%

Cholesterol
0.0mg
0%

Sodium
138mg
6%

Get Enough Of These
Protein
1g
3%

Vitamin C
14mg
17%

Vitamin A
703IU
14%

Fiber
3g
12%

Potassium
319mg
9%

Vitamin E
1mg
8%

Manganese
0.13mg
6%

Vitamin B3
1mg
6%

Copper
0.12mg
6%

Vitamin K
6µg
6%

Magnesium
15mg
4%

Phosphorus
36mg
4%

Vitamin B6
0.07mg
3%

Iron
0.58mg
3%

Vitamin B2
0.05mg
3%

Vitamin B1
0.05mg
3%

Vitamin B5
0.28mg
3%

Folate
8µg
2%

Zinc
0.3mg
2%

Calcium
17mg
2%

covered percent of daily need
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Food Trivia

We eat 300 million portions of fish and chips in Britain each year.

Food Joke

Roy Collette and his brother-in-law have been exchanging the same pair of pants as a Christmas present for 11 years-- and each time the package gets harder to open. This year the pants came wrapped in a car mashed into a 3-foot cube. The trousers are in the glove compartment of a 1974 Gremlin. Now Collette's plotting his revenge -- if he can get them out. It all started when Collette received a pair of moleskin trousers from his brother-in-law, Larry Kunkel of Bensenville, Illinois. Kunkel's mother had given her son the britches when he was a college student. He wore them a few times, but they froze stiff in cold weather and he didn't like them. So he gave them to Collette. Collette, who called the moleskins "miserable," wore them three times, then wrapped them up and gave them back to Kunkel for Christmas the next year. The friendly exchange continued routinely until Collette twisted the pants tightly, stuffed them into a 3-foot-long, 1-inch wide tube and gave them back to Kunkel. The next Christmas, Kunkel compressed the pants into a 7-inch square, wrapped them with wire and gave the "bale" to Collette. Not to be outdone, the next year Collette put the pants into a 2-foot-square crate filled with stones, nailed it shut, banded it with steel and gave the trusty trousers back to Kunkel. The brothers agreed to end the caper if the trousers were damaged. But they were as careful as they were clever. Kunkel had the pants mounted inside an insulated window that had a 20-year guarantee and shipped them off to Collette. Collette broke the glass, recovered the trousers, stuffed them into a 5-inch coffee can and soldered it shut. The can was put in a 5-gallon container filled with concrete and reinforcing rods and given to Kunkel the following Christmas. Two years ago, Kunkel installed the pants in a 225 pound homemade steel ashtray made from 8-inch steel casings and etched Collette's name on the side. Collette had some trouble retrieving the treasured trousers, but succeeded without burning them with a cutting torch. Last Christmas, Collette found a 600-pound safe and hauled it to Viracon Inc. in Owatonna, where the shipping department decorated it with red and green stripes, put the pants inside and welded the safe shut. The safe was then shipped to Kunkel, who is the plant manager for Viracon's outlet in Bensenville. Last week, the pants were trucked to Owatonna, 55 miles south of Minneapolis, in a drab green, 3-foot cube that once was a car with 95,000 miles on it. A note attached to the 2,000-pound scrunched car advised Collette that the pants were inside the glove compartment. "This will take some planning," Collette said. "I will definitely get them out. I'm confident." But he's waiting until January to think about how to recover the bothersome britches. "Wait until next year," he warned. "I'm on the offensive again."

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