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Through the U.S. Department of Agriculture’s Foreign Agriculture Service (FAS), CCPB receives Market Access Program (MAP) funding to promote California cling peaches in international markets. Export market development efforts are concentrated on Canada and Mexico.

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Ingredients

Fiery

  • 1 can (15oz.) California Cling Peaches, drained & rough chop
  • 1 Poblano Pepper, diced
  • 1 Jalapeño Pepper, minced
  • 1 Avocado, chopped
  • ½ cup Yellow Onion, diced
  • 2 tbsp Cilantro, chopped
  • 2 teaspoon Dried Red Chili Flakes
  • 2 teaspoon Olive Oil
  • Pinch of Salt

Sweet & Spicy

  • 1 can (15oz.) California Cling Peaches, drained & rough chop
  • 1 cup Pineapple, diced
  • 1 cup Jicama, peeled & chopped
  • ½ cup Red Bell Pepper, chopped
  • ½ cup Red Onion, diced
  • 1½ Jalapeño, finely diced
  • 1 Lime, juiced & zested
  • 2 Tablespoons Fresh Basil, chopped
  • Pinch of salt
  • Pinch of sugar

Asian

  • 1 can (15oz.) California Cling Peaches, drained & rough chop
  • 1 cup English Cucumber, diced
  • ¼ cup Scallions, sliced
  • 2teaspoon Fresh Ginger, minced fine
  • 2 Tablespoons toasted Sesame Seeds
  • ½ cup Red Bell Pepper, diced
  • 1/3 cup Cilantro, chopped
  • 2 Tablespoons Soy Sauce
  • 1 Tablespoons Rice Wine Vinegar
  • 1 clove Garlic, minced
  • 1 teaspoon Sesame Seed Oil
  • 1 teaspoon Red Pepper Flakes

Preparation

For all Salsas

  1. Toss all ingredients of your salsa choice in a medium size bowl.
  2. Adjust seasoning with salt & pepper.
  3. Let ingredients marinate for an hour or more for best flavor.
Serve with tortilla or pita chips

Try using thinly sliced vegetables, jicama, cucumbers, and/or celery sticks for dippers.
The Asian salsa is good with rice crackers.