Rita’s Roasted Peach Salsa

  • Recipe By
  • Published Jul 2nd
  • Ready In1h 30m
  • Servings4
  • Calories38
This recipe is a little different, in a good way! I was experimenting in my kitchen and thought it was good enough to share! It's super easy to make and is just as easy to modify. I purposely omitted the broiler temperature, as broiling is done to taste.

Rita’s Roasted Peach Salsa Ingredients

The following are the ingredients needed to make delicious Rita’s Roasted Peach Salsa for 4 servings:

  • 2 tomatoes, halved
  • 1 small peach, halved and pitted
  • 1/2 white onion, halved
  • 1/2 red bell pepper, halved
  • 1/2 yellow bell pepper, halved
  • 1 clove garlic, minced
  • 1 tablespoon lemon juice
  • 1 teaspoon white sugar, or to taste
  • 1/2 teaspoon salt
  • 1/2 teaspoon chopped fresh parsley, or to taste

Rita’s Roasted Peach Salsa Cooking Instructions

  • Prep20m
  • Cook10m
  • Ready In1h 30m

To cook Rita’s Roasted Peach Salsa, you need about 20 minutes of preparation time. The time needed to cook this Rita’s Roasted Peach Salsa is about 10 minutes , and you can serve your Rita’s Roasted Peach Salsa within 1 hour 30 minutes . The following are the steps to cook Rita’s Roasted Peach Salsa easily:

  1. 1 Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
  2. 2 Arrange tomatoes, peach, onion, red bell pepper, yellow bell pepper, and garlic on a baking sheet.
  3. 3 Broil in the preheated oven until vegetables and peach are browned and tender and tomato skins can be peeled off, 10 to 15 minutes.
  4. 4 Dice the roasted vegetable and peach and transfer to a bowl. Add lemon juice, sugar, salt, and parsley; toss to coat. Refrigerate at least 1 hour for flavors to blend.

Nutrition Facts

Per Serving: 38 calories; 0.2 grams of fat; 8.6 grams of carbohydrates; 1.2 gram of protein; 0 milligrams of cholesterol; 296 milligrams of sodium.

  1. Aug 12th 2013

    I thought this salsa was tasty, but it turned out too mushy/runny with cooked tomatoes. I would make it again but would not roast the tomatoes - only the other veggies and the peach.

  2. Aug 6th 2013

    The entire family loved it. Ate it over grilled pork chops but would go great with chicken, beef, fish. Very versatile. I used red onion and green pepper because that is what I had in the ...