#peachsalsa

[maou-shoujo]

These Tuna Fish Tacos with Peach Jicama Salsa are a delightful combination of flavors and textures. Grilled tuna, fresh peach jicama salsa, and a hint of spice from jalapeño make these tacos a perfect summer meal.

Ingredients: 4 small tuna steaks about 6 ounces each. 8 small flour tortillas. 1 cup shredded lettuce. 1 cup diced jicama. 2 ripe peaches, diced. 1/2 red onion, finely chopped. 1/4 cup fresh cilantro, chopped. 1 jalapeo pepper, seeded and minced. Juice of 2 limes. 2 tablespoons olive oil. 1 teaspoon ground cumin. 1 teaspoon chili powder. Salt and pepper to taste.

Instructions: Set your grill or grill pan on medium-high heat to get it ready to use. Add pepper, ground cumin, chili powder, and salt to the tuna steaks. Grill the tuna steaks for two to three minutes on each side for medium-rare, or longer if you like. After taking them off the grill, let them rest for a few minutes. Then, cut them into thin strips. Warm the flour tortillas on the grill for about 30 seconds on each side, or until they are lightly browned and easy to shape, while the tuna rests. The diced jicama, peaches, red onion, jalapeo, and cilantro should all be put in a bowl and mixed together. To make the dressing, mix the olive oil and lime juice together in a separate small bowl. Add pepper and salt to taste. Pour the dressing over the jicama and peach mix, and then toss the salsa to cover it all. To put the tacos together, put some shredded lettuce and grilled tuna slices on top of each warm tortilla. Put some of the peach jicama salsa on top. Enjoy! Serve the Tuna Fish Tacos with Peach Jicama Salsa right away.

Prep Time: 20 minutes

Cook Time: 6 minutes

Anike Stander Photography

[ticolog]

A delightful combination of grilled rosemary-infused pork chops paired with a refreshing peach salsa, creating a perfect harmony of flavors for a summer barbecue.

Ingredients: 4 bone-in pork chops. 2 tablespoons olive oil. 2 tablespoons fresh rosemary, minced. Salt and pepper to taste. 2 peaches, diced. 1/2 red onion, finely chopped. 1 jalapeo, seeds removed and finely diced. 1/4 cup fresh cilantro, chopped. Juice of 1 lime.

Instructions: Preheat the grill to medium-high heat. In a small bowl, mix olive oil, minced rosemary, salt, and pepper to create a marinade. Rub the pork chops with the rosemary marinade, ensuring even coverage on both sides. Grill the pork chops for about 5-6 minutes per side or until they reach an internal temperature of 145F 63C. While the pork chops are grilling, prepare the peach salsa by combining diced peaches, chopped red onion, diced jalapeo, cilantro, and lime juice in a bowl. Mix well. Once the pork chops are done, remove them from the grill and let them rest for a few minutes. Serve the grilled rosemary pork chops topped with the fresh peach salsa. Enjoy your delicious Rosemary Pork Chops with Peach Salsa!

Prep Time: 15 minutes

Cook Time: 12 minutes

Grad Sevnica

[zombielucia]

Savor the deliciousness of homemade peach salsasweet and spicy! You can can your own salsa with this simple recipe to enjoy all year long. Ideal for adding flavor to your favorite dishes, dipping, or topping grilled meats.

Ingredients: 4 cups diced peaches. 1 cup diced red onion. 1/2 cup diced red bell pepper. 1/2 cup diced green bell pepper. 1/4 cup chopped fresh cilantro. 2 cloves garlic, minced. 1 jalapeno pepper, seeded and minced. 1/4 cup white vinegar. 1/4 cup granulated sugar. 1 teaspoon salt. 1/2 teaspoon cumin. 1/2 teaspoon coriander. 1/4 teaspoon cayenne pepper.

Instructions: Combine diced peaches, red onion, red bell pepper, green bell pepper, cilantro, garlic, and jalapeno pepper in a large mixing bowl. In a saucepan, mix white vinegar, granulated sugar, salt, cumin, coriander, and cayenne pepper. Bring to a boil, stirring until sugar is dissolved. Pour the vinegar mixture over the peach mixture in the bowl and stir to combine. Return the mixture to the saucepan and bring to a boil. Reduce heat and simmer for 5 minutes, stirring occasionally. Pour the hot salsa into sterilized canning jars, leaving 1/2-inch headspace. Remove air bubbles, adjust headspace if needed, and wipe jar rims clean. Seal the jars with lids and rings, then process in a boiling water bath for 15 minutes. Remove the jars from the water bath and let them cool on a clean towel or rack. Check for proper sealing after cooling. Label and store the homemade peach salsa in a cool, dark place. Use within a year.

Prep Time: 30 minutes

Cook Time: 20 minutes

Spark 102 Radio

[sasssquatch]

Fresh rosemary flavors infused into juicy grilled pork chops that are accompanied by a bright peach salsa. This flavorful, Paleo-friendly dish is ideal for a weeknight dinner or summer barbecue.

Ingredients: 4 pork chops. 2 tablespoons olive oil. 2 cloves garlic, minced. 2 teaspoons fresh rosemary, chopped. Salt and pepper to taste. 2 peaches, diced. 1/4 red onion, finely chopped. 1 jalapeo, seeded and diced. 1/4 cup fresh cilantro, chopped. Juice of 1 lime. Salt to taste.

Instructions: Preheat grill to medium-high heat. In a small bowl, mix together olive oil, minced garlic, chopped rosemary, salt, and pepper. Rub the mixture over both sides of the pork chops. Grill pork chops for 4-5 minutes per side, or until cooked through and internal temperature reaches 145F. While the pork chops are grilling, prepare the peach salsa by combining diced peaches, finely chopped red onion, diced jalapeo, chopped cilantro, lime juice, and salt in a bowl. Mix well. Once the pork chops are done, remove from grill and let rest for a few minutes. Serve pork chops topped with peach salsa. Enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

engeloras kaniner

[hotcuppahjo-art]

Chicken tacos made in a slow cooker that are soft and tasty, with a bright and fresh peach salsa on top. Perfect for an easy dinner during the week or having guests over.

Ingredients: 1.5 lbs boneless, skinless chicken breasts. 1 cup chicken broth. 1 teaspoon ground cumin. 1 teaspoon chili powder. 1 teaspoon garlic powder. 1 teaspoon onion powder. 1/2 teaspoon paprika. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 8 small flour tortillas. 2 ripe peaches, diced. 1/4 cup red onion, finely chopped. 1/4 cup fresh cilantro, chopped. 1 jalapeno pepper, seeded and minced. Juice of 1 lime. Salt and pepper to taste.

Instructions: In a slow cooker, combine chicken broth, ground cumin, chili powder, garlic powder, onion powder, paprika, salt, and black pepper. Add chicken breasts to the slow cooker, ensuring they are covered with the seasoning mixture. Cover and cook on low for 4-6 hours or until the chicken is cooked through and tender. While the chicken is cooking, prepare the peach salsa by combining diced peaches, red onion, cilantro, jalapeno pepper, lime juice, salt, and pepper in a bowl. Mix well and refrigerate until ready to serve. Once the chicken is cooked, shred it using two forks directly in the slow cooker. To serve, warm the flour tortillas and fill each with shredded chicken. Top with fresh peach salsa and serve hot.

Prep Time: 15 minutes

Cook Time: 240 minutes

I am sleepless

[nightmarebrunette]

Slaton Sales

[ericathas]

Grilled Avocado and Peach Salsa

Elevate your taste buds to new heights with our beautiful Grilled Avocado and Peach Salsa, a symphony of grilled avocados and succulent peaches dancing on your palate. Prepare to be enchanted.

[foodieinnovation]

Introducing our latest creation - Honey Mustard Glazed Pork Belly with Spicy Peach Salsa and Crispy Plantain Chips! This flavor-packed main course is sure to become your new favorite. #newdish #foodie #porkbelly #peachsalsa #plantainchips Honey Mustard Glazed Pork Belly with Spicy Peach Salsa and Crispy Plantain Chips"? Here's the recipe: Ingredients: 2 lbs pork belly 1/4 cup dijon mustard 1/4 cup honey Salt and pepper to taste 2 ripe peaches, diced 1 small red onion, diced 1 jalapeno, seeded and diced Juice of 1 lime 1/4 cup chopped cilantro 2 plantains, sliced thinly Vegetable oil for frying Instructions: Preheat oven to 400°F. Season pork belly with salt and pepper and place on a baking sheet lined with parchment paper. In a small bowl, mix together dijon mustard and honey. Brush mixture over the pork belly. Bake pork belly for 40-50 minutes, or until internal temperature reaches 145°F. While the pork belly is cooking, prepare the salsa by combining peaches, red onion, jalapeno, lime juice, and cilantro in a bowl. Mix well and set aside. Slice plantains thinly and fry in hot vegetable oil until crispy. Drain on paper towels and sprinkle with salt. To serve, slice pork belly and top with spicy peach salsa. Serve with crispy plantain chips. (at Los Angeles, California) https://www.instagram.com/p/CrPP6oGpHSU/?igshid=NGJjMDIxMWI=