Peach Salsa with Pickled Red Onions and Serrano Chiles
Peach Salsa with Pickled Red Onions and Serrano Chiles is a gluten free and vegan hor d'oeuvre. This recipe covers 2% of your daily requirements of vitamins and minerals. This recipe makes 6 servings with 38 calories, 1g of protein, and 0g of fat each. From preparation to the plate, this recipe takes around 1 hour and 10 minutes. A mixture of apple cider vinegar, kosher salt, sugar, and a handful of other ingredients are all it takes to make this recipe so scrumptious. This recipe is typical of Mexican cuisine.
Instructions
Bring vinegar, sugar and 1 1/2 teaspoons salt to boil in saucepan, stirring to dissolve sugar and salt.
Pour over onions in nonreactive bowl; let cool, then refrigerate at least 1 hour or overnight.
Mix together peaches and peppers and sprinkle very lightly with salt.
Drain onions and fold in; add small amount pickling liquid, if desired.
Serve immediately, or refrigerate in airtight container for 1 to 2 hours and serve at room temperature.