Debbie Matenopoulos’ Summer Peach Salsa

Yield: 14 servings
Calories: 34
Rating:  This recipe has not been rated


  • 2 large ripe peaches, diced medium (about 2 cups)
  • 2 ripe medium tomatoes, diced medium (about 1 cup)
  • 1/2 large red onion, diced small (about 1 cup)
  • 3 tbsp finely chopped fresh Italian flat-leaf parsley
  • 1 jalapeño pepper, seeds and white pith removed, finely chopped (optional)
  • 2 tbsp freshly squeezed lemon juice (1 lemon)
  • 2 tbsp extra virgin olive oil
  • 1/4 tsp sea salt, plus more to taste
  • 1/4 tsp freshly ground black pepper


Makes 3 1/2 cups of salsa.

In a medium mixing bowl, gently stir together all the ingredients.

Taste and adjust seasonings if necessary. You can make this salsa a few hours ahead, cover, and refrigerate to allow all the flavors to come together.

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