Low Sodium Peach Salsa

This is perhaps my favorite salsa of all time. Well.. to be truly honest, I’d have to say it’s a toss-up between this and the mango salsa I created, but the race is too close to call. All I can say for certain is it’s absolutely delicious.

Yields 6 cups.

SODIUM CONTENT: 41 mg per recipe


6 ripe peaches, peeled, pitted and diced (4 c.)
3 ripe tomatoes, peeled, cored and diced (2 c.)
1 medium green bell pepper, finely diced (1 c.)
2 small or 1 large jalapeno pepper, minced (with seeds) (1/4 c.)
3 cloves garlic, minced (1 T.)
3 T. fresh chopped cilantro (2 T. dried cilantro)
2 T. apple cider vinegar
1 T. apple juice
1 T. honey
2 t. ground cumin
1 t. ground coriander


Place all ingredients into a large mixing bowl and stir well to combine. Serve immediately or store in an airtight container and refrigerate until serving.

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2 Responses to Low Sodium Peach Salsa

  1. Pingback: The Daily Dish » Blog Archive » Low Sodium Mango Salsa

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