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Starters & Sides

Peaches and cranberries Spicy Salsa (or not)


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Ingredients

3 ripe peaches, cut in small cubes, with or without the peel

½ a 142g bag of chopped Patience Fruit & Co Organic Whole Dried Cranberries

1 tomato, roughly chopped

½ chopped red onion

¼ cup of chopped cilantro

The juice of 1 lime

Salt, to your taste

Preparation time 15 minutes Portions 4

Here’s a great way to make the most out of the fresh, seasoned peaches that are now available at your closest grocery store: our peaches and cranberries spicy salsa!

Keep the peaches’ peel to give it texture (and keep a maximum of fibers – hey, it has to be a little healthy!). The result is a colored salsa, naturally sugared and just the right amount of juicy. And don’t forget the Mexican touch: dried cranberries and a little picante!

This summer salsa is perfect for your Friday night appetizers, to bring near the campfire or camping, or simply to enjoy on the patio at home. You can also use this salsa to plus up your grilled meat, on croutons or in tortillas.

Ingredients

3 ripe peaches, cut in small cubes, with or without the peel

½ a 142g bag of chopped Patience Fruit & Co Organic Whole Dried Cranberries

1 tomato, roughly chopped

½ chopped red onion

¼ cup of chopped cilantro

The juice of 1 lime

Salt, to your taste

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Steps

  1. In a bowl, mix all of the ingredients. Add in the jalapeño pepper and spice it up to your taste.

  2. Let it rest for 30 minutes to an hour to let all the flavors mix and the cranberries rehydrate with the fresh peach juice. Serve with corn chips.

Recommendations

For a more spicy salsa

  • ½ jalapeño pepper, seeded and finely chopped

 

For an even more spicy salsa

  • 1 jalapeño or serrano pepper, seeded and finely chopped

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