Peach Salsa with Pickled Red Onions and Serrano Chilies
A juicy peach salsa with quick-pickled red onion and serrano heat, made for spooning over tacos, grilled meats or chips.
Prep 15 min · Cook 5 min · Total 1 hr 40 min · Makes about 2 cups
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
- In a saucepan, combine the vinegar, sugar and 1 1/2 teaspoons salt, then bring the mixture to a boil while stirring so the sugar and salt melt in. Put the onions in a nonreactive bowl and pour the hot vinegar mixture over them. Cool them down, then chill for at least 1 hour or overnight.
- Stir the peaches and peppers together, then season them with just a very light sprinkle of salt. Strain the onions, fold them into the peach mixture, and stir in a small amount of the pickling liquid if you want a little more tang.
- Serve the salsa right away, or cover it in an airtight container, refrigerate it for 1 to 2 hours, and bring it to room temperature before serving.