Peach Margarita Salsa is a sweet but very hot salsa that can become very addicting! This salsa was created to represent The Atlanta Falcons in Superbowl 51. Plus it is a contender in Seduction in the Kitchen’s Battle of the Salsas!
Battle of the Salsas!
I admit this idea came very last minute to me. What fun thing can I do that will have peaked the reader’s interest? Then it came to me, the Superbowl. I can make a salsa to represent both teams then let you guys vote on which salsa is the champ. Yes, It is the BATTLE OF THE SALSAS! So today I am posting 2 recipes. I want you to look at each recipe, see the videos I created. Then vote on which salsa you think will reign supreme!
Peach Margarita Salsa
This Peach Margarita Salsa is the representation of the Falcons in this Superbowl of the salsas. Atlanta is known for peaches, so that was a no-brainer. Also, I made this one a hot salsa because Atlanta is also known as Hot Lanta.
This Peach Margarita Salsa is is what I call a slow burner salsa. You get the sweet then it becomes hot. The heat comes from the 4 types of peppers used in the salsa. You can scale it down, I figured why not. Just go for it.
I told you I am addicted to this salt right now. I can not explain why it just brings the flavors together for these fruit salsas. It just does.
Anyway, this sweet-hot salsa is up against the
Both are fruit salsas but which salsa do you think will reign supreme at your SuperBowl 51 party? Vote and let me know!
Peach Margarita Salsa is a sweet but very hot salsa that can become very addicting! This salsa was created to represent The Atlanta Falcons in Superbowl 51.
- 2 cups chopped peaches
- 1 cup tomatoes (chopped)
- 1/2 cup chopped onions
- 1 small jalepeno pepper (chopped)
- 1 small habenero pepper (chopped)
- 1 small serrano pepper (chopped)
- 1/4 cup sugar
- 4 oz chopped green chilies (drained)
- 5 sprigs cilantro (chopped)
- 2 oz margarita mix
- 1/2 teaspoon Smoked Orange Garlic and Chilli salt
- Add the peaches to a bowl.
- Next, add the onions, tomatoes, the chilies, and chopped peppers.
- Give everything a good stir
- Add in the sugar, cilantro, orange salt, and finally the margarita mix
- Give everything another stir so all well mixed.
- You can serve it this way as a pico de gallo. Or transfer the salsa to a sauce pot and let it cook till everything becomes mushy.
- Take it off the heat, let it cool and then serve it up and ENJOY!
- Store in the fridge.
I use margarita mix with alcohol in it. You can use a virgin mix if you prefer.
Also, I found using from Delmonte the little fruit cups work well, I used about 4 of them, they are already chopped up and is perfect.
- Calories: 200