Peach and Tomato Salsa

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Peach and Tomato Salsa | Real Food RN

Every year we have more tomatoes than we know what to do with. I typically make sauce and freeze it or dehydrate them into sundries tomatoes. This year we came across a bunch of fresh ripe peaches and they needed to be used up immediately! I decided to come up with a recipe that used up both my tomatoes and my peaches! Peach and tomato salsa is a deliciously sweet salsa that goes great over eggs or as a dip for homemade sweet potato chips. Yum!

This recipe is a very “individual” recipe, which means that you can add as much or as little of each ingredient to your taste. I find that everybody likes salsa a different way it seems. So feel free to play around with it a little bit. You can also make huge batches and can or freeze it!


  • 8 large tomatoes
  • 3 peaches
  • 1 bunch cilantro
  • 1 bunch basil
  • 1 large red onion
  • 1 head garlic
  • Jalapenos (optional if you like it hot, like I do)
  • Sea salt — where to find

Peach and Tomato Salsa | Real Food RN


  • In a food processor, individually pulse each: onion, tomato, peach, peppers

Peach and Tomato Salsa | Real Food RN

  • Pulse them to the level of “chunky” that you would like your salsa (I tend to like mine a finer chop!)
  • With a sharp knife, chop up cilantro and basil
  • Add everything to a large bowl and add sea salt to taste

Peach and Tomato Salsa | Real Food RN

  • Mix well and serve

Peach and Tomato Salsa | Real Food RN
Peach and Tomato Salsa | Real Food RN

This post is part of: Fat Tuesday, Slightly Indulgent Tuesday, Teach Me Tuesday, Tuned In Tuesday, Real Food Wednesday, Allergy Free Wednesdays, Wildcrafting Wednesdays, Welcome Home Wednesdays

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