Peach Salsa Recipe


A guest post from Gloria:

I’ve never made homemade salsa before but always wanted to give it a try.  I had recently tried a peach salsa that I really liked, so thought I’d try it on my own.  The fresh tomatoes and the pine nuts gave it a very earthy “fresh” taste which I really liked.  The peaches made it a little sweet and chilies gave it just a bit of punch.  It was so simple and quick to make.

peach salsa












Fill an 11 cup food processor bowl half full of tomatoes (I used cherry and roma tomatoes from my garden and the golden tomatoes from Brewer’s Organics.  If you are using regular tomatoes, chop them into smaller pieces.
1 small onion, chopped
2 tsp chopped garlic
2 peaches (I used the Brewer’s Organics donut peaches)
2 cans of chopped chilies
1 tsp pine nuts
2 tsp chili powder
salt to taste
cumin to taste

Combine all ingredients in the food processor and blend until desired consistency.  That’s it!

Pluot Pear Fruit Salsa




A guest post from the McDonald family:

We have been enjoying the plentiful supply of pluots that have been arriving in our fruit box lately from Brewers Organics.  While it’s easy to just grab them and devour them in a few bites, it’s been fun trying new recipes and new ways to eat them.  For the first time we tried making a salsa with the Pluots that has a kick to it.




3 Pluots

2 Kingsburg Apple Pears

1 Medium Red Onion

1 Jalapeno Pepper

¼ cup chopped cilantro

¼ cup fresh lime juice

½  tbs salt


Dice pluots, pears, onion, and pepper.  Combine the ingredients in a medium bowl with the remaining ingredients and stir.  Serve salsa with tortilla chips.



Homemade Salsa


A guest post from the McDonald family:

Salsa is one of the easiest and most diverse appetizers that you can make….and it is super simple! With tomatoes from Brewers Organics all you need to have on hand is a few more ingredients of which most people have anyways. We prefer to stick to the more traditional form of salsa but it’s not uncommon to add corn or even black beans to the mix. When we make salsa in the fall we generally buy everything in large quantities and then can it so we can enjoy it all winter long. Here is the simple summer time recipe that you can enjoy without turning on the oven!




(Original recipe makes 4 cups)

4 large tomatoes, chopped

1 onion, chopped

½ cup chopped fresh cilantro

3 cloves garlic, minced

1 tablespoon lime juice

salt to taste

1 jalapeno pepper, minced



In a medium-size mixing bowl, combine tomatoes, onion, cilantro, garlic, lime juice, and salt to taste. Mix well. Add ½ of the jalapeno pepper, and taste. If you desire your salsa with more of a kick, add the remaining ½ jalapeno. If you are satisfied with the salsa’s heat, do not add the remaining jalapeno pepper. Cover the salsa, and chill until ready to serve or you can try canning the salsa like we do!

Pineapple Mango Salsa Recipe


mango salsa


Last week we received our very first box from Brewers Organics and we could not be more impressed!  Our order included the typical bananas and strawberries but it also allowed us to branch out and try new things like English Peas and Ataulfo Mangos.  Since the weather has now gotten warmer, we are all looking for meals that are lighter and more refreshing.

One of our favorite summer meals is grilled salmon with pineapple mango salsa.  Salmon always turns out great on the grill if they are made on cedar planks.  This allows the fish to cook more even and not stick to the grill itself.  All it takes is approximately 4-5 minutes per side.  The same cook time works inside as well if you prefer to use the broiler in your oven.

Below is just one of many variations of Mango Salsa you can make.  Another great feature is there is no cooking required!


• 1 cup chopped peeled mango

• 1 cup diced pineapple

• ½ cup diced red pepper

• 1 plum tomato, chopped and seeded

• 3 tablespoons minced fresh cilantro

• 2 green onions, sliced

• 2 tablespoons lime juice

• 1 tablespoon lemon juice

• 1 jalapeno pepper, finely chopped


In a large bowl, combine the ingredients. Cover and refrigerate for 1 hour or until chilled.  Yields 2-2/3 cups