I love this roasted veggies and peach salsa because it combines a little sweetness and a little heat. The addition of fruit really brightens up the salsa and you can easily substitute nectarines, mango or pineapple for the peaches. As with most of my dishes, you can control the heat. There isn’t a lot of ingredients in this dish so you need to use the best and freshest produce you can find.
If you like a spicier salsa, add another 1 or 2 jalapeños or leave in the seeds (That is where a lot of the heat comes from). You could also try a spicier chili powder but this particular mix goes over well with everyone,
The cumin makes it a little smokey and the mix of juices makes it fresh. Pick the best tomatoes you can find for the best tasting salsa. As always, taste, taste, taste! Adjust your seasoning after you mix it. Does it need more salt? Add it… a pinch at a time, please! I like to serve this in a bowl with a big plate of tortilla chips. One little thing you can do to elevate store bought tortilla chips is to simple warm them up in the oven… restaurant style! It really does make everything better and if you have guests, they’ll appreciate the effort.
To start, cut up your veggies and put them in a bowl with the spices and olive oil. Toss to coat. Then, put them on a baking sheet covered with tin foil and roast in the oven for 15 – 20 minute to soften and get lightly browned in spots.
Once you take the sheet pan out of the oven, be sure to peel the garlic clove.
Chop up your peaches and put both the fruit and the roasted veggies into a food processor or blender. Add the lemon and lime juices and let it mix until super smooth. Taste and adjust seasoning. Add more salt or spice if you like.
Pour the salsa into a bowl and top with chopped parsley.
If you like salsa and those Mexican flavors, be sure to try my Tortilla Chips with Kiwano Salsa, Kiwano Guacamole & Kiwano Yogurt Dip. They are light and fruity and if you haven’t tried Kiwano fruit, this is a great introduction. Also check out my grab and go 7 Layer Mexican Dip Cups and Party Nachos.
Roasted Veggies and Peach Salsa
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 5 Tomatoes on the vine, cut in half
- 2 Fresh peaches, pitted and cut into chunks
- 1/2 Yellow onion, chopped in large chunks
- 1 Jalapeño, halved, and seeds removed
- 3 Garlic cloves, skin on
- 1 Tbsp. Olive oil
- 1 ½ Tsp. Kosher salt
- 1/2 Tsp. Ground cumin
- 1/4 Tsp. Guajillo chili powder
- 20 Grinds Fresh black pepper
- 1 Lime, juiced
- 1/2 Lemon, juiced
- 2 Tbsp. Fresh flat leafed parsley, chopped
- Warm tortilla Chips (optional)
Instructions
- Preheat oven to 400˚F.
- Add tomatoes, onion, jalapeño and garlic cloves to a large mixing bowl. Toss with olive oil, salt, pepper, Guajillo chili and cumin until coated.
- Place mix on a tin foil lined baking sheet and roast in the oven for about 15-20 minutes, stirring halfway through, until tomatoes are softened and onion/jalapeño are slightly browned.
- Remove from oven and let cool until you can handle. Peel the garlic cloves and discard skins.
- Transfer all the roasted veggies, plus the chunks of peaches to a food processor or blender. Add the lemon and lime juices and blend for 20-30 seconds. Taste, add more salt, and/or seasoning, to taste and blend for 5-10 seconds between additions. Pour into a bowl.
- Stir in the fresh, chopped parsley and garnish with more before serving.
- Warm the tortillas on a baking sheet in a 300 degree oven for 10 minutes to get warm. Serve on a platter with the salsa and enjoy!
