Comments on: Peach Salsa

By: Michelle Gerber

Michelle Gerber — Wed, 03 Jan 2024 09:46:24 +0000

Keep sharing , loved this.

By: Phoebe Moore (L&L Recipe Developer)

Phoebe Moore (L&L Recipe Developer) — Fri, 08 Sep 2023 14:16:44 +0000

In reply to Michele Craig. Hi Michele, the peach salsa is just on the blog! Most of the cookbook recipes are unique to the books. I'm so glad you love the recipe!

By: Michele Craig

Michele Craig — Wed, 06 Sep 2023 22:26:25 +0000

Which cookbook is the peach salsa in?

Love it and bought the new cookbook but can’t find the recipe in that one.

Thanks!

By: Vicki

Vicki — Wed, 16 Aug 2023 19:24:18 +0000

Love this!

By: Jeanine Donofrio

Jeanine Donofrio — Mon, 07 Aug 2023 14:24:25 +0000

In reply to Katherine. I'm so glad you loved it!

By: Katherine

Katherine — Mon, 07 Aug 2023 00:13:21 +0000

Oh my God, this was good! I happened to have leftover corn so added that too and would definitely recommend. I served it as a salad and could have eaten the whole thing myself. My new facourite dish!

By: Linda

Linda — Thu, 01 Sep 2022 23:15:47 +0000

In reply to Annie.

I grow Thai basil in the summer garden. My husband doesn’t like cilantro, either, and I find the basil to be a good substitute. You can use regular basil also.

By: elena lewis

elena lewis — Thu, 04 Aug 2022 07:29:34 +0000

thank you so much sharing this recipe love from los angels.;
los angels

By: Jeanine Donofrio

Jeanine Donofrio — Sat, 30 Jul 2022 16:20:37 +0000

In reply to Annie. Hi Annie, I would skip the cilantro and the parsley. If it's bland, you could add more jalapeno, lime, and/or salt, to taste. Or you could try adding a little bit of dried cumin, for flavor. I would maybe just add more bell pepper instead of the onion.

By: Annie

Annie — Fri, 29 Jul 2022 11:07:52 +0000

I need to make two substitutions and would like suggestions. 1. I am one of the 10% or so to whom cilantro tastes truly disgusting, What can I substitute? Usually, I use parsley, but that seems rather bland for salsa. 2. My son cannot eat raw onions (leeks, spring onions, scallions), but I would think cooked onions are too soft. Ideas?