One of my favorite things to eat any day of the year is salsa. I eat it with chips, put it on eggs or baked potatoes. Salsa is one of natures perfect foods. When it is veggie garden and farmer’s market season, salsa is also an simple, tasty condiment that you can make in minutes. Let’s explore my simple method for delicious salsa more closely.

What Do You Need?

To make this recipe in the quickest amount of time with the least amount of work, you need a large food processor. I have an 11 cup Cuisinart Food Processor that I simply adore. It is easy to use and looks nice sitting out on my counter. (It is a little heavy, so I prefer to leave it out instead of storing it out of sight.) All the pieces are dishwasher safe, which is my love language; and it makes preparing ingredients take next to no time. Wins all around.

If you do not have a food processor, then you need a really nice, sharp kitchen knife. You are not left out of the salsa making party, it will simply take a little bit longer because you will need to do all the fine chopping by hand. No problem at all!

First Step – Rough Chopping

We let the food processor do most of the work in this process. The first step is to rough cop our ingredients to prepare them for entrance into the food processor. Remove seeds and chop everything into pieces. Pictured below is my rough start to some of the ingredients.

WARNING: When cutting jalapeño pepper, I recommend gloves if you have highly sensitive skin. My last round of salsa making my hand were burning after multiple washings. I will now wear gloves every time I chop jalapeños. I prefer to avoid ever enduring that uncomfortable sensation again.

Pulse It Up

Our next step is to add the garlic, peppers, and onion into the food processor. Using the pulse button, combine the ingredients until they are fully combined and finely chopped. Check out the pictures below.

garlic, onion, peppers in a food processor bowl.

Now it is time to add the tomatoes, peaches, and vinegar. Using the same method, the pulse button, use short pulses to finely chop and combine the ingredients of your salsa. How many times should you pulse your creation? This is completely up to you. My family likes a smoother, finely chopped salsa; so I continue to pulse until my salsa looks smooth. Like it more chunky? Use less pulses. Texture is a personal choice. Do what works best for you and your fellow salsa lovers.

Time to Enjoy

Move your freshly made salsa to the air tight containers of your choice and refrigerate. I prefer glass jars myself and use my canning jars even when the salsa is going straight into the refrigerator. My recipe for garden fresh peach salsa is more of a method than a written in stone formula. There is plenty of room to explore and change ingredients based on your tastes. Try pineapple instead of peaches or add cilantro – do what sounds good to you and see how you like the results. Happy Cooking!