Peach Salsa With Pickled Red Onions and Serrano Chilies Recipe

By
Suzanne Lehrer
Suzanne Lehrer
Suzanne Lehrer Dumaine is chef and owner of Three Owls Market, a specialty market and café in New York City. She was previously the Director of Culinary Operations for Plated.com, editor for Cooking Channel, and a Serious Eats columnist.
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Updated May 06, 2019
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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.

Recipe Details

Peach Salsa With Pickled Red Onions and Serrano Chilies Recipe

Active 10 mins
Total 70 mins
Serves 6 to 8 servings
Cook Mode (Keep screen awake)

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. 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.

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