Peach salsa is the perfect salsa to make in the summer. Peaches taste so good when picked fresh, combine fresh peaches, and a little bit of spice together to make peach salsa.

Peach Salsa
Yield: approximately 5 cups.

3 1/2 cups coarshley chopped peeled peaches
1 cup coarsely chopped red bell pepper
1 cup coarsley chopped green bel pepper
1/3 cup coarsley chopped red onion
1 jalapeno pepper, seeded and chopped
1/4 cup fresh chopped cilantro leaves
1 tablespoon freshly squeezed lime juice
1/4 teaspoon salt

Place all ingredients into a food processor, and pulse 4 or 5 times. Let flavors marry in a covered container in the refrigerator for an hour before serving. Peach Salsa will say fresh in the refrigerator for 4 to 5 days.

Photo by Gudlyf

2 cups chopped plum tomatoes (about 3 tomatoes)
1 cup chopped Granny Smith apple
1/2 cup chopped cucumber
1/2 cup fresh or frozen corn kernels
1/2 cup chopped red bell pepper
1/2 cup chopped green onions
1/4 cup chopped red onion
2 1/2 tablespoons chopped fresh cilantro
1 1/2 tablespoons freshly squeezed lime juice
1 tablespoon chopped seeded jalapeno pepper
1 tablespoon balsamic vinegar
1 1/2 teaspoon sugar
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper

In a large bowl combine all ingredients, stir well. Store in a covered container in the refrigerator, will store for up to a week. You can serve this either chilled or at room temperature.

photo by jamelah

Perfect for a picnic, or whenever you want a lighter dessert that is sugar free, the Watermelon Fire and Ice Salsa is the recipe you want to make. So easy to put together, this dish is perfect to make ahead of time and to serve later.
Watermelon Fire and Ice Salsa
Yield: approximately 4 cups.

3 cups chopped watermelon
1 tablespoon chopped green onion
1/2 cup chopped green bell pepper
1 tablespoon chopped jalapeno pepper, seeded
2 tablespoons lime juice
1/2 teaspoon garlic salt
1 tablespoon chopped cilantro

Combine all ingredients. Cover and refrigerate 1 hour. Serve on sliced oranges or cheese-filled manicotti. Or, top 1 cup sour cream with 1 cup salsa and serve with chips.

Recipe from Family Circle Light and Easy Recipes cookbook