• 4 Ratings

Grilled peaches, peppers, onions, and tomatoes are the key ingredients in this fruit salsa recipe. Finish with orange and lime juice to bring out the sweet notes of this peach tomato salsa, then grab your favorite chips.

Recipes by Joanne Weir of Copita Restaurant
Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • Toast coriander seeds in a small dry skillet over medium heat for 2 minutes or until fragrant. Grind in a mortar and pestle or a clean coffee or spice grinder; set aside.

  • For a charcoal or gas grill, grill the peaches, onion, serrano and Fresno peppers, and 4 of the roma tomatoes on the rack of a covered grill directly over medium-high heat for 2 to 4 minutes or until they have grill marks, turning occasionally. Remove and cool. Chop and place in a medium bowl.

  • Halve the remaining 4 tomatoes. Coarsely shred the tomatoes using a box grater; discard tomato skin. Add tomato to mixture in bowl.

  • Finely shred 1 1/2 teaspoons peel from the oranges. Juice the oranges (1/3 cup). Add orange juice, orange peel, lime juice, coriander, and salt to mixture in bowl; toss to combine. Season with additional salt, if desired.


Because hot chile peppers contain volatile oils that can burn your skin and eyes, avoid contact with chiles as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the chile peppers, wash your hands well with soap and water.

Nutrition Facts

25 calories; 0 g total fat; 0 g saturated fat; 0 g polyunsaturated fat; 0 g monounsaturated fat; 0 mg cholesterol; 52 mg sodium. 189 mg potassium; 6 g carbohydrates; 1 g fiber; 4 g sugar; 1 g protein; 0 g trans fatty acid; 507 IU vitamin a; 13 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 11 mcg folate; 0 mcg vitamin b12; 9 mg calcium; 0 mg iron;


4 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 2