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Nightshade-free Peach-Ginger Salsa with Cilantro is perhaps more delicious than traditional pico de gallo. Make this recipe with peaches or nectarines, whichever is available, and at the first bite, you’ll be mesmerized at just how delicious salsa with peaches is! Better than tomatoes and spicy peppers, and nightshade-free, this anti-inflammatory approach to salsa is healthier, too.
Nightshade-free Peach Salsa is great for many healthy whole food diets, including Paleo, AIP, Whole30, VAD, Vegan and Gluten-free.
Jump to RecipeIngredients in Nightshade-free Peach-Ginger Salsa with Cilantro
- peaches or nectarines — white or yellow: I used white nectarines for the photos.
- white onion (See VAD sub in Recipe.)
- fresh cilantro (See VAD sub/note in Recipe.)
- fresh lime juice
- ginger root
- sea salt
How to make Peach Salsa
- Prep all your ingredients: dice, chop and measure. (I like to peel my peaches and nectarines first. Use a peeler, or some peaches’ peel is easily peeled off by hand. [Peel for VAD.])
- Combine in medium size bowl, and stir to mix.
Salsa lasts two days in the fridge, covered.
What to eat with Peach Salsa
Enjoy Peach Salsa with any Mexican food you love, where you’d usually use pico de gallo.
It’s also fresh and lovely for: Salads, grilled meats and tacos!
Nightshade-free Peach-Ginger Salsa with Cilantro (Paleo, AIP)
Equipment
- small mixing bowl
- sharp knife
Ingredients
- 3 peaches or nectarines: diced into small cubes (pico de gallo size: 1/3") -- I like to peel mine first. Use a peeler, or some peel is easily peeled off by hand. (Peel for VAD.)
- ¼ white onion diced small (omit for VAD, or sub with jicama or peeled cucumber)
- ¼ cup fresh cilantro chopped small (optional for VAD, or may be subbed with fresh mint)
- 1 Tablespoon lime juice , fresh, about ½ a lime, juiced
- 1 Tablespoon ginger root grated finely to measure
- ¼ teaspoon sea salt
Instructions
- Prep all your ingredients: dice, chop and measure. (Peel peaches or nectarines first for best texture.) Combine in medium size mixing bowl.
- Stir to mix. Salsa lasts two days in the fridge, covered.
Hélène says
I’ve always loved fruity salsas. Now I have ratios and can make my own. Good use for not so ripe but rotting fruit as much seems to be now; it’ll be spicy and u won’t notice it’s sour.
Megan says
Hi Helene, yes, that sounds like a good idea for fruit that’s ripening too fast. I cut up my peaches on a plate instead of on a cutting board, so I can reserve and not waste those extra juicy fruits’ juices, and pour those into the salsa bowl as well. 🙂