Peach Salsa With Pickled Red Onions and Serrano Chiles Recipe

Suzanne Lehrer
Peach Salsa With Pickled Red Onions and Serrano Chiles Recipe

[Photograph: Suzanne Lehrer]

This muy fuerte salsa is tangy and spicy, and it looks like delicious, edible confetti (which it sort of is). The quick-pickled red onions add enough acid to keep you from shoveling chips in your mouth after a bite of serrano chile, and fresh peach adds natural sweetness. As this is a pretty chunky salsa with little to no liquid, use it as a chip dip or in dishes that don't need extra moisture, like braised meats and fried fish.

If serranos are a bit too spicy for you, you can easily swap out for jalapeños, with or without seeds to adjust the heat.

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  • Yield:serves 6 to 8
  • Active time: 10 minutes
  • Total time:1 hour 10 minutes

Ingredients

  • 1 cup apple cider vinegar
  • 1 teaspoon sugar
  • Kosher salt
  • 1 small red onion, finely diced
  • 2 peaches, peeled and finely diced
  • 2 serrano chiles, seeded, finely minced

Directions

  1. 1.

    Bring vinegar, sugar and 1 1/2 teaspoons salt to boil in saucepan, stirring to dissolve sugar and salt. Pour over onions in nonreactive bowl; let cool, then refrigerate at least 1 hour or overnight. Mix together peaches and peppers and sprinkle very lightly with salt. Drain onions and fold in; add small amount pickling liquid, if desired. Serve immediately, or refrigerate in airtight container for 1 to 2 hours and serve at room temperature.

This Recipe Appears In
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