Description
This relish recipe is perfect for summer! Made with fresh peaches, sweet onion, and smoky chipotle peppers. It’s one sweet and spicy dip, perfect for topping grilled chicken, salmon, pork, or even tortilla chips! Quick to make, paleo friendly, and refined sugar free.
Ingredients
Units
Scale
- 1 cup peaches, diced (drained if using canned peaches)
- 1/2 sweet onion or red onion, chopped
- 1 cup cherry tomatoes, diced
- 1 to 2 chipotles in adobo sauce (canned)- diced (see notes for substitutes)
- 2 Tablespoons honey or maple syrup
- 1/2 teaspoon kosher salt
- Chopped fresh cilantro
- Fresh lime juice
Instructions
- Place the peaches, onion and tomatoes into a large non-reactive bowl (glass or stainless steel).
- Stir in one diced chipotle pepper, a smidge of adobo sauce, honey, salt, chopped cilantro and a splash of lime juice. Add additional salt and pepper, to taste.
- Place salsa in the refrigerator and allow it to chill for at least 30 minutes to 12 hours before serving
- Store in the fridge in an airtight container for up to 4 days.
Notes
Substitute – Use 2 ounces canned green chiles or 1 fresh jalapeño (chopped) in place of adobo chipotle peppers.
Prep Tip – For a smoother restaurant-style salsa, use a food processor to combine. See blog post!
- Prep Time: 35
- Category: condiment
- Method: mix
- Cuisine: mexican american
Nutrition
- Serving Size:
- Calories: 50
- Sugar: 10.6 g
- Sodium: 118.6 mg
- Fat: 0.1 g
- Saturated Fat: 0 g
- Carbohydrates: 11.7 g
- Fiber: 1 g
- Protein: 0.7 g
- Cholesterol: 0 mg
