Peach Fennel Salsa

Raven Higheagle


Peaches are in abundance at the farmers market during the summer months. It just so happens that this salsa goes so well with a summer grill-out, especially grilled chicken salad. Fresh peaches are the best but, you can also use canned peaches. Make sure to drain all of the syrup. try this with grilled pork tenderloin too.


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Makes 2 1/2 Cups
40 Min


Add to Grocery List

  • 1/2 c
    diced fresh fennel (bulb, stalk, and feathery leaves, tough outer layer discarded)
  • 2 c
    peeled and diced peaches (about 4 large peaches)
  • 1 c
    diced roasted red bell pepper
  • 1/2 c
    diced red onion
  • 4 tsp
    roasted garlic oil
  • 1/8 tsp
    sea salt
  • 1/8 tsp
    freshly ground black pepper

  • 1 c
    olive oil
  • 14 clove
    garlic, peeled

How to Make Peach Fennel Salsa


  1. For the garlic oil:
    This is another staple in my pantry, roasted garlic puree is the end result.
  2. Simmer 14 cloves of garlic in 1 cup of olive oil in a saucepan for about 20 minutes, or until the garlic is golden brown.
  3. Strain the oil and place in a small mason jar, reserving the garlic, I use it for sautés, salad dressings and marinades.
  4. Puree the garlic in a food processor until it form a smooth paste.
  5. Refrigerate for up to 2 weeks.
  6. For the Salsa:
    Combine the peaches, fennel, bell peppers, onion, garlic oil, salt and pepper in a large bowl.
  7. Refrigerate in an airtight container for at least 30 minutes.
  8. the salsa can be kept in the refrigerator for up to 2 days.

Printable Recipe Card

About Peach Fennel Salsa

Course/Dish: Salsas
Main Ingredient: Fruit
Regional Style: Southern
Other Tags: Quick & Easy, For Kids, Healthy

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