Making Tacos with Peach Salsa from Scratch

We’re excited to have our friend Sarah, the talented food blogger behind Friendly City Foodie share her recipe for mouthwatering tacos topped with fresh and flavorful peach salsa. Peaches are known for their sweet and tangy flavor, juicy texture, and vibrant color. When combined with the right ingredients, peaches can elevate a dish dramatically. Their natural sweetness pairs well with the savory elements in tacos, creating a perfect balance of flavors. And because of these specific, complimentary flavors, finding the right food to pair the peaches with is key.

Elevate Your Taco Game with Peach Salsa
If you're looking to add a refreshing twist to your taco nights, this recipe is the one for you. The peach salsa we’re making is easy to prepare and brings a burst of summer freshness to your table. Enjoy these tacos for a quick weeknight dinner or as a highlight at your next gathering.

Pro Tip: When peach season is in full swing, stock up and freeze extra peaches so you can enjoy this delicious salsa all year round.



Peach Salsa Ingredients:

  • Yields about 3 cups
  • 2-3 tomatoes, halved
  • 2 peaches, halved
  • 3 tomatillos, halved
  • 1 jalapeno, sliced into strips (will not add spiciness)
  • 1 head of garlic, halved
  • 2 white onions, halved
  • 2 nopales
  • Juice of 1 lime
  • 2 teaspoons of salt

Peach Salsa Instructions:

  1. Line 2 sheet pans with parchment paper.
  2. Place the halved tomatoes, peaches, and tomatillos with the sliced jalapeno cut side down on one sheet pan.
  3. Broil on high for about 10 minutes, rotating the pan halfway through to make sure everything gets nice and charred.
  4. While the first pan is broiling, place the halved garlic and onions on the second sheet pan.
  5. Prep the nopales by running a vegetable peeler along both sides to remove the dark spots where the spines come out. Take care not to completely peel them. Using a knife, remove the base and about ¼ in around the edge of each cactus. Add to the same sheet pan as the onions and garlic.
  6. Once the contents are nicely charred, remove and replace with the second sheet pan.
  7. Broil on high for about 15 minutes. When you rotate the pan halfway through, also flip the cactus over.
  8. Finely chop the broiled fruit and vegetables and combine in a large bowl, adding chopped veg as you go.
  9. Add the lime juice and 2 teaspoons of salt to the bowl and mix to combine (Taste and adjust seasonings, if needed).



Chipotle Peach Pulled Chicken

Serves 4-6
  • 1 whole chicken (about 4 lbs)
  • 2 tablespoons olive oil
  • ½ teaspoon cinnamon
  • 2 tablespoons Mexican oregano
  • 1 tablespoon whole cumin seed
  • 2 teaspoons paprika
  • 1 head of garlic
  • 2 peaches, diced
  • 1 cup water
  • 6-7 oz chipotles in adobo sauce
  • Juice of 2 limes
  • 2 teaspoons of salt
  • 1 onion

Cooking Instructions:

  1. Combine cinnamon, oregano, cumin, garlic, and paprika in blender or food processor. Pulse until a thick paste has formed. You can also do this with a mortar and pestle.
  2. Heat 2 tablespoons of olive oil in a medium sauce pan over medium-high heat. Add the spice paste and fry for 2-3 minutes, until fragrant and brown.
  3. Add 1 cup of water to deglaze pan, add diced peaches and chipotles in adobo and mix. Bring this mixture to a boil, then reduce to simmer for 15 minutes or until peaches are softened. Stir occasionally.
  4. Use an immersion blender (or return to blender and food processor) and blend until smooth. Simmer for 5 minutes.
  5. Remove from heat and stir in juice from 2 limes and 2 teaspoons of salt. Taste and adjust seasonings if needed. Let cool to room temperature.
  6. Transfer defrosted chicken into a gallon plastic bag in a bowl about the size of the chicken. Using a spatula, scoop out marinade into bag of chicken. Seal bag and spread marinade all around chicken. Refrigerate and marinate for 30 minutes to 24 hours.
  7. Preheat oven to 250.
  8. Slice an onion crosswise and line the bottom of the Dutch oven. This will prevent the chicken from sticking to the bottom.
  9. Transfer chicken to Dutch oven, breast side down. Cover and cook for 4 hours, or until falling apart.
  10. Let rest for 15 minutes and shred while chicken is still in Dutch oven, removing the bones as you go.
  11. Serve and enjoy!



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