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Peach Pico de Gallo

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Makes: 20 servings adjust
When peaches are in season, who needs tomatoes?



  • 2 pounds Peach

Step 1

Bring a large pot of water to a boil, and fill a large bowl halfway with ice water. Add the whole peaches to the boiling water until the skin just begins to loosen, about a minute. Immediately transfer the fruit to the ice water bowl and allow to cool completely.


  • 3 tablespoons Red Onion, finely chopped
  • 1 small Habanero Pepper, remove seeds if you like, but this is a very sweet salsa and the spiciness balances very well
  • 3 tablespoons Fresh Cilantro, chopped finely
  • 1 cup Refrigerated Pomegranate Juice
  • 3 tablespoons Fresh Squeezed Lime Juice
  • 2 tablespoons Sugar, adjust to taste
  • 1 teaspoon Salt

Step 2

Peel the peaches and remove the pits. Chop into 1/2 inch or so pieces and toss with remaining ingredients. Adjust the sweetness to taste with additional sugar if desired.
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