Vietnamese Inspired Peanut Sauce Recipe For Noodles
One of my favorite takeout foods is Vietnamese food. I love Pho, Vemachelli noodles, summer rolls, and Luc Lac! One item I always order at a Vietnamese restaurant is summer rolls, also known as gỏi cuốn, fresh spring rolls, or salad rolls.
Most often I find peanut sauce served with my Vietnamese summer rolls and it is the perfect dipping sauce. I ensure each bite is saturated in the peanutty goodness of that sauce sweetened by hoisin sauce. I love that sauce so much, I make it and serve it over a deconstructed salad roll bowl, stir-fries, and rice.
Why You Will Love Making This Recipe
I’ve been making peanut sauce for years and it never gets old. I love this recipe for Vietnamese Peanut Sauce for Spring Rolls by Bryan Huy a Vietnamese American food blogger with an incredible collection of Vietnamese recipes.
My Easy Peanut Sauce doesn’t require any cooking ahead of time, making it perfect for a quick weeknight meal. It’s creamy, flavorful, and packed with nutrition thanks to the peanut butter.
You can easily boost the nutrition by adding whatever veggies you have on hand and some protein, like rotisserie chicken, baked tofu, or grilled shrimp. Toss in some rice noodles, and you’ve got a satisfying, feel-good meal.
Now, let’s dive into how to make this Vietnamese-inspired peanut sauce using simple ingredients that are readily available at your local grocery store.
Ingredients
All you need to make this sauce is a handful of ingredients. Keep in mind, thatyou can mix and match ratios of ingredients and include additional ingredients depending on how you like your peanut sauce!
Peanut Butter: I use creamy peanut butter but if you have chunky peanut butter that works well too.
Peanut butter is a great nut/seed butter for this recipe because it’s a spin on the classic Thai peanut sauce. Peanut butter is also inexpensive, healthy, and a superstar with the taste buds. When not using peanut butter, I use cashew and almond butter. Both are milder in flavor, allowing other flavors in the dish to shine.
Avocado oil: My go-to oil in this recipe. Avocado oil doesn’t add much flavor and adds healthy monounsaturated fats! I have also used sesame oil in some variations, especially when including tahini (sesame paste).
Hoisin Sauce: This is a must when making Vietnamese-inspired peanut sauce. Most grocery stores carry hoisin in the international section where you would find other items such as soy sauce, rice vinegar, and fish sauce. If you don’t have hoisin you could substitute brown sugar or maple syrup.
Water: I used water (or even a bit of coconut milk) to thin the peanut sauce to ensure all the veggies get coated. For a thicker sauce, omit the water.
Spicy Peanut Sauce:For those who love a bit of heat, I recommend adding a tbsp of sriracha to this recipe. You can also experiment with other spicy condiments like red pepper flakes, chili crisp, or sambal oelek.
If you prefer a milder sauce, feel free to omit the heat altogether.
Optional ingredients – Soy sauce, lime juice fish sauce, or rice vinegar: Sometimes, I like to add a splash of soy sauce, rice vinegar, or fish sauce to my peanut sauce, depending on my mood.
Each option brings a unique twist to the flavor, so feel free to experiment!
When serving it over vermicelli noodles with plenty of stir-fried fresh vegetables, I might even add all four for a bold and flavorful dish!
How To Make This Simple Peanut Sauce
Combine all ingredients in a food processor, blender, mason jar, or bowl.
Gradually add water, 1 tablespoon at a time, until you reach your desired consistency.
Your sauce is now ready to drizzle over a big bowl of noodles or to serve as a delicious chicken wing sauce!
How to Serve Peanut Sauce
Make a big batch of this sauce and freeze it! You can use leftover peanut sauce in a variety of ways.
Dip or sauce for wings – I use this recipe as a dip for my Crispy Air Fryer Chicken Wings! Pair that with a side of roasted broccoli, andred cabbage and top it with a bit of green onions for color.
Warm Noodles & rice bowls – spooning this over spaghetti squash and rice noodles, is a great way to incorporate more veggies into my diet. Don’t have rice noodles? You can use spaghetti noodles!
Cold noodle salad – served with your favorite veggies such as red bell peppers, carrots, celery, and fresh herbs. You can even top it with chicken satay or baked tofu. Top it all off with chopped peanuts or sesame seeds for a little crunch.
Stir-fry sauce – incorporate your favorite veggies.
Marinade – For Chicken, tofu, or tempeh
Kick up basic instant ramen – Just add a little bit of the ramen seasoning packet to the ramen water, then add some peanut sauce, crack an egg in the hot broth and that’s what I call an easy ramen noodle soup. Bump it up even further with a bit of cooked pork belly!
Salad dressing – add a little minced garlic for a garlicky peanut salad dressing to toss with butter lettuce.
This Vietnamese Inspired Peanut Sauce is easy, nutritious, and delicious! Enjoy it over top of some noodles, in a stirfry, or as a pizza sauce! I especially love this as a dipping sauce for air-fryer chicken wings.
Autumn and Wintertime: Perfect for Quick Acorn Squash Recipes
This Quick Acorn Squash Recipe with Cranberries and Quinoa is the perfect easy side dish for your next Holiday meal and it is one of my favorite quick acorn squash recipes. It’s simple with a complex flavor, savory yet sweet, and deliciously healthy.
Adding veggies to a Thanksgiving plate is my favorite way to bump up my nutrition around the holidays. Packed with color, flavor, and warm nutrition, this autumn and winter side dish will be among the dishes for which you want seconds.
So, whether you are enjoying this quick Acorn Squash recipe for the holidays or as a compliment to a weeknight meal (perhaps with some crispy baked tofu or chicken), this roasted salad is everything you need to fill your belly and bring a smile to your face.
Tools Needed For This Recipe
Sharp Knife
Cutting Board
Baking Sheet
Medium saucepan
Sautee or saucepan
For Serving
Large Serving Bowl
Large Spoon or tongs
The Ingredients For This Easy and Quick Acorn Squash Recipe
Acorn Squash: For this recipe, take one whole acorn squash remove the seeds, and slice it up into squash halves. I love the colors the squash brings to this dish. There is no need to peel your acorn squash, I love to keep the dark green skin on! Don’t have acorn squash? You can play around with different other squash varieties such as butternut squash, delicata squash, or even spaghetti squash.
Shaved Brussels Sprouts: This recipe calls for about 1 lb of Brussels sprouts, equal to 4 to 5 cups or 15 whole Brussels sprouts. I like the Brussels sprouts roasted in the oven with the acorn squash; however, you can also eat your Brussels sprouts raw and shaved.
Dried Cranberries: You can use as much or as little dried cranberries as you please. This is true for all the ingredients but especially for the dried cranberries. I used ⅓ cup of sweetened dried cranberries. I enjoy not only the sweet and tart chewy notes but also the deep red color.
Quinoa: I like to use red quinoa in this recipe or I’ll make quinoa crisps if I’m feeling extra!
The quinoa crisps topping is like nothing you’ve ever tasted over a salad. I love the nutty crunch they bring to the salad and the nutritional benefits! Learn how to make it in this video by Simply Quinoa.
Agrodolce: Agrodolce is a great way to add lots of flavor to a warm autumn or winter salad. It is a sticky, tart-sweet condiment often served with veggies. The red onion, honey, and herbs add complexity to this agrodolce. If you do not have honey, a little brown sugar or a drizzle of maple syrup are good substitutes.
I chose Agrodolce as my dressing for this quick acorn squash recipe because it is full of flavor, sweetness, and tang. It pairs well as a sauce for many dishes this time of year. For more garlicky flavor, add a couple gloves of garlic, minced or 1 tsp garlic powder.
Bon Appetit has a lovely Winter Squash Agrodolce recipe from their November 2015 Issue if you want to see how to use agrodolce in other recipes.
Optional – Cheese: Optional to include a bit of parmasean cheese, feta, or goat cheese in this recipe.
Step-By-Step Instructions For This Quick Acorn Squash Recipe
Note that you can make the quinoa and the Agrodolce in advance.
Before you build the salad, there are three steps to follow. First, roast veggies, then prepare the quinoa and while that cooks whip up the agrodolce.
Roasted Veggies
Preheat the oven to 400 degrees F.
Place thick slices of squash and shaved Brussels sprouts in a single layer on a large baking sheet. Drizzle the olive oil over the vegetables and rub it in using your hands.
Sprinkle salt and black pepper overtop.
Roast for 30 to 40 min in the oven, turning vegetables halfway through roasting.
While roasting the veggies make the agrodolce and cook the quinoa.
Cook Quinoa
I like to use plain ole’ cooked quinoa cooked with a little butter or olive oil. However, you can make this with Quinoa crisps! Check out this video by Simply Quinoa for a deep dive into how to make it.
While the squash is roasting, bring 2 cups of water or vegetable broth and 1 tbsp olive oil to a boil in a medium saucepan.
Add the quinoa, reduce the heat to low, cover, and simmer for 15 minutes or until the quinoa is cooked and the liquid is absorbed.
Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork.
Agrodolce
In a small saucepan over medium heat, combine the red wine vinegar and honey (or maple syrup).
Add the avocado oil, rosemary, thyme, and red onion to the pan and saute for 5 minutes until the onions are translucent and fragrant.
Add red pepper flakes, and continue to sauté for 1-2 minutes.
Turn the heat off, and add salt and black pepper.
Assemble the Salad
Add roasted squash slices and Brussels to a large bowl. Add cooked quinoa and cranberries.
Drizzle half of the agrodolce over the salad. Reserve the remaining agrodolce for those who like more dressing drizzled over their salads, or continue adding tbsp by tbsp until you reach your desired amount.
Serve warm with a large spoon or serving tongs.
FAQ – Acorn Squash
How to Store This Quick Acorn Squash Recipe
Store this recipe in an airtight container or even a covered container with plastic wrap or foil will do, in the refrigerator for 3-5 days.
Where to Find Acorn Squash?
Acorn squash is among many of the fall favorites located in most grocery stores or at the farmers market.
How to Choose An Acorn Squash
Look for a squash that is mostly a deep green color, too much orange can indicate the squash is too ripe.
Look for skin that is firm, dull, and smooth, and its a bit heavy for it size indicating it is full of moisture and not dried out.
You also want the stem to be dried indicating it has been picked at the correct time.
How to Serve this Quick Acorn Squash Recipe
There are many different ways to serve this recipe this holiday season, here are a few!
A light main course topped with pork chops or tofu.
A nutritious side dish accompanied by sweet potatoes and roasted chicken.
In a grain bowl add in with whole grains such as farro, wild rice, or more cooked quinoa.
Enjoy This Quick Acorn Squash Recipe? Check Out These Salad Recipes!
1lbsbrussel sprouts, shavedabout 4 to 5 cups - see recipe note
1acorn squash, seeds removed and slicedabout 3 cups - see recipe note
¼cupolive oilor avocado or algae oil
½tspkosher salt
¼tspblack pepper
⅓cupdried cranberries
Agrodolce - see recipe note
¼cupapple cider vinegar
2tbsphoney
2tbspolive oil
1red onion
1sprigrosemary
2sprigsthyme
1tspred chili flakes optional
¼tspkosher salt
⅛tsp black pepper
Instructions
Roasted Vegetables
Preheat oven to 400 degrees F.
Place thick slices of squash and shaved Brussels sprouts in a single layer on a large baking sheet. Drizzle the olive oil over the vegetables and rub it in using your hands.
Drizzle the avocado oil over vegetables and rub it in using your hands. Sprinkle salt and pepper over top.
Sprinkle salt and black pepper overtop.
Roast for 30 to 40 min in the oven, turning vegetables halfway through roasting.
While roasting the veggies make the agrodolce and cook the quinoa.
Cook Quinoa
While the squash is roasting, bring 2 cups of water or vegetable broth and 1 tbsp olive oil to a boil in a medium saucepan.
Add the quinoa, reduce the heat to low, cover, and simmer for 15 minutes or until the quinoa is cooked and the liquid is absorbed.
Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork.
Agrodolce with Red Onion
In a small saucepan over medium heat, combine the red wine vinegar and honey (or maple syrup).
Add the avocado oil, rosemary, thyme, and red onion to the pan and saute for 5 minutes until the onions are translucent and fragrant.
Add red pepper flakes, and continue to sauté for 1-2 minutes.
Turn the heat off, and add salt and black pepper.
Assemble the Salad
Add roasted squash slices and Brussels to a large bowl. Add cooked quinoa and cranberries.
Drizzle half of the agrodolce over the salad. Reserve the remaining agrodolce for those who like more dressing drizzled over their salads, or continue adding tbsp by tbsp until you reach your desired amount.
Serve warm with a large spoon or serving tongs.
Notes
Here is a video on how to shave brussel sprouts using a knife, start video at 0:55. Also to note, 1lbs of brussel sprouts is equal to about 5 cups or 15 whole brussel sprouts. Here is a video on how to slice acorn squash. Here is an article by Food52 on how to make Quinoa Crisps if you don't have quinoa crisps option to use something else crispy and crunchy like nuts, seeds, or croutons. For the Agrodolce, you can use 100% of it tossed over your salad. However, to start, use about half then add per your tasting preferences!
This wing recipe is perfect for game day, family gathering, or your next weeknight dinner the whole family will love.
Before I discovered the magic of air fryer chicken wings, I thought I could only get good wings at a restaurant, deep fried, slathered in sauce! During football season, these AIR FRYER wings are an easier and less expensive alternative to ordering out!
As a Maryland girl, Old Bay seasoning has a special place in my heart, reminiscent of crab feasts, the salty Atlantic beach air, and warm summers. This easy chicken wing recipe is perfectly paired with a honey Old Bay sauce, bringing a taste of Maryland to your table.
This article contains affiliate links, which means I may earn a small commission at no additional cost to you if you make a purchase through these links.
Originally, I made this recipe with a honey Old Bay sauce made with honey, old bay, dijon mustard, apple cider vinegar, and hot sauce.
I would first cook the wings, then coat them in the sauce. However, I’ve since changed my favorite Honey Old Bay Wings recipe because I prefer this as a dry rub recipe!
For the new method, you rub your seasonings on the wings before cooking. Then, once they are cooked, you finish the wings off with a drizzle of your favorite honey.
Chicken Wings
Avocado Oil
Old Bay
Salt and Black Pepper
Honey
Step By Step How To Make Honey Old Bay Wings Recipe
Prep the Wings:
Pat the chicken wings dry with paper towels to remove excess moisture.
In a large bowl, add avocado oil, old bay, salt, and pepper and rub it into the chicken until evenly coated.
Cook the Wings in the Air Fryer:
Preheat your air fryer to 400°F for about 5 minutes.
Place wings in a single layer in the air fryer basket. You may need to cook in batches depending on the size of your air fryer.
Air fry the wings at 400°F for 18-20 minutes, flipping halfway through, until the wings are crispy, golden brown, and cooked through.
Drizzle Honey Over Wings:
Once the wings are done, transfer them your serving platter and drizzle the honey over the wings.
Serve and Enjoy:
Serve these party wings with carrot or celery sticks, ranch, or blue cheese, and enjoy!
Serving Size and Time for This Crispy Chicken Wings Recipe
This recipe makes approximately 4 servings.
Estimated Total Time:
Prep Time: 5 to 10 minutes
Cook Time: 18 to 20 minutes
Glaze Preparation: 5 minutes (to be completed during the cook time)
Total Time: 23 to 30 minutes
My Favorite Sauces to Make From Scratch for Air-Fryer Wings
As convenient as store-bought sauces can be, it’s surprisingly easy (and fun) to make your sauces from scratch! Additionally, you can go beyond the classic buffalo and BBQ sauces.
Try out some of my favorite sauces with incredible flavors.
You preheat an oven, same goes for the air fryer. 400°F for about 5 minutes should do the trick!
Tip #2: Arrange Wings in a SINGLE Layer.
For extra crispy air fryer wings, the wings need space to ensure even cooking. Overcrowing the basket can lead to unevenly cooked wings.
This means, if you are making a large amount of wings, you will need to cooking them in batches.
Tip #3: For extra crispy wings, serve sauce on the side.
This might be my personal preference, but eversince I started ordering my wings with sauce on the side, I’ve never gone back!
They stay super crispy and I can add as much sauce as I would like for dunking or drizzling!
Tip #4: For easy speedy cleanup use a liner.
For easy speedy clean up use an airfryer liner or tin foil. Be sure to clean the basket after each use, the liner might not get everything, but it will make cleanup easier.
You can purchase these on Amazon, Walmart, or Target.
Enjoy This Recipe? Check Out These Other Chicken Recipes!
This Southwest Marinade for chicken pairs bold flavors of typical of Southwest cuisine, with the acidity from the lime and apple cider vinegar to help tenderize the chicken, ensuring it’s juicy and flavorful. This marinade is perfect for grilling during the warmer months and baking when the weather is chilly.
Why You Need To Make This Southwest Chicken Marinade Recipe
This recipe is easy to whip together and makes a healthy delicious roast or grilled chicken. However, the fact that this recipe is super easy isn’t the only reason you need to make this recipe.
This recipe is also:
Versatile: Make this with roasted pork, grilled veggies, or grilled or baked tofu steaks.
Healthy: This recipe is a great addition to healthy flexitarian eating. A homemade marinade allows you to control the ingredients.
Cost-Effective: This recipe is economical to make and more cost-effective than buying pre-made marinades.
Totally Customizable: Making marinade from scratch allows you to adjust spices and ingredients to suit your taste preference and accommodate any dietary restrictions you may have.
Southwest Chicken Bowl – Sliced Chicken
Ingredients In Southwest Chicken Marinade
These simple marinade ingredients combined are perfect for your next southwest chicken dish.
Olive Oil
Apple Cider Vinegar
Limes – I use fresh lime juice and lime zest
Oregano
Chili Powder
Ground Cumin
Garlic Powder
Optional: onion powder (for more oniony flavors), smoked paprika (for a touch of smokiness), brown sugar (for a touch of sweetness), sea salt, and black pepper.
Step-By-Step Instructions
Combine Ingredients: In a bowl, whisk together the olive oil, apple cider vinegar, oregano, chili powder, cumin, and garlic powder, lime juice, and lime zest until well blended.
Season: Add salt and pepper to taste, if desired.
If using to marinate chicken…
Marinate Chicken: Place the chicken in a resealable plastic bag or a shallow dish, and pour the marinade over it. Make sure the chicken is evenly coated.
Refrigerate: Let the chicken marinate in the refrigerator for at least 1 hour, or up to 8 hours for deeper flavor.
Cook: Remove the chicken from the marinade and cook as desired, whether grilling, roasting, or pan-frying.
Serving Suggestions
Let’s review some ideas for serving this marinade! I can guide you to creating a complete and healthy meal.
Use this marinade on skinless chicken breasts for delicious grilled southwest chicken breasts. Marinate the raw chicken pieces in airtight containers or ziplock bag overnight or for 24hrs. Then grill your chicken until internal temperature reaches 165 degrees F.
Serve the grilled chicken in a delicious meal, such as :
Plain along side some simple cooked and seasoned black beans and rice.
The protein topper for burrito bowls with grilled green bell peppers and red onions, and fresh corn salsa.
Served over a simple green salad with fresh herbs, such as fresh cilantro.
Try this recipe as meal prep for the week! Make enough for a week of lunches with burrito bowls, salads, and wraps.
This marinade pairs well with the bold flavors typical of Southwest cuisine, and the acidity from the lime and apple cider vinegar helps tenderize the chicken, ensuring it's juicy and flavorful.
In a bowl, whisk together the olive oil, apple cider vinegar, lime juice, lime zest, chili powder, oregano, cumin, and garlic powder until well blended.
Bagels can be a satisfying and delicious addition to your healthy lunches and breakfasts.
I try to keep my bagel breakfast balanced with the addition of fruit, veggies, and protein.
Light cream cheese is great, but one of my favorite combinations is a bagel topped with my homemade Healthy Honey Almond Cream Cheese, which includes cottage cheese as a secret ingredient. It is terrific on English muffins, spooned over Croffles (one of my favorite Korean Recipes), or spread over top of a plain bagel from your local bagel shop.
My favorite is this spread on a blueberry bagel, especially Dave’s Killer Bread cinnamon raisin Bagels.
Ingredients and Tips
Cottage Cheese – I prefer a full-fat cottage cheese for the most flavor.
Honey – In a pinch, you can swap for maple syrup.
Almonds – I prefer to use toasted almonds. It will give the spread more flavor. If you have food allergies to almonds, you can use sunflower seeds.
Vanilla Extract – You could swap for almond extract
Salt – I use flakey sea salt or kosher salt
Step-By-Step Instructions
In a food processor, blend the cottage cheese until smooth.
Add the chopped almonds, honey, vanilla, and salt to the food processor. Blend well.
Taste the mixture and adjust the honey to your liking.
Serve immediately or store in an airtight container in the refrigerator for up to a week.
Enjoy your homemade honey almond cream cheese spread on bagels, toast, or as a dip for fruit.
Creating a Balanced Breakfast
You may have heard breakfast is “the most important meal of the day” for many, and this is true. Numerous studies have found eating a balanced breakfast regularly is associated with a range of health benefits including reducing the risk of obesity, type II diabetes, and better school performance in children and adolescents.
A balanced breakfast includes a variety of nutrients in appropriate proportions to provide energy while promoting satiety.
I like to start my day with a balanced breakfast because it kickstarts my healthy eating for the rest of the day. You might be thinking, but Sarah, bagels are NOT healthy. Au contraire, my friend.
Bagels have carbohydrates, fiber, and protein. But most of all, I love the taste! I especially love bagels because I engage in regular exercise. Bagels are a convenient and tasty way to fuel my workouts.
Tips On Creating a Balanced Breakfast
Here are some tips for creating a balanced breakfast.
The Cinnamon Raisin Remix and Boomin’ Berry Bagels pair oh so well with this recipe. It’s important not to get too hung up on the numbers but here are a couple of reasons why I love to include Dave’s Killer Bread Organic Bagels in my diet.
With 11 to 12g of protein and 12 to 14g of whole grains, these bagels are baked to keep you fuller longer. Pair The Cinnamon Raisin Remix Bagel with a heaping 1/4 cup of my Honey Almond Cream Cheese and you are eating 18g of protein.
Pair that combo with a piece of fruit and you’ve got yourself a balanced breakfast or healthy lunch any dietitian would be proud of! Fruit adds additional fiber, vitamins, and minerals making it a smart addition to a balanced breakfast.
More Healthy Recipes
Enjoy these other breakfast recipes that are vibrant, nutritious, and tasty.
This Honey Almond Cream Cheese is sweet, creamy, and delicious. Compared to Panera's Honey Walnut Cream Cheese, this recipe is a awesome alternative because it contains higher levels of protein and lower amounts of both fat and sugar. Enjoy your homemade "cream" cheese on bagels, toast, or as a dip for fruit.
I love to make Habanero Peach Salsa Recipes in the summertime when peaches are in season and the produce is abundant!
The spicy-sweet blend of ingredients is so delicious spooned over tacos or served alongside tortilla chips.
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Ingredients for Habanero Peach Salsa Recipe
Below are the ingredients for this fruity salsa!
Peach: For the ultimate peachy flavor, I believe nothing beats locally sourced, fresh peaches, if available in your area. You could also use canned peaches in this recipe!
Peaches canned locally or store-bought are bothfine, but I like using fresh!
Keep the skin on, the colors are so beautiful!
Tomato – I used tomatoes I grew in my backyard. If you see yellow tomatoes at the farmers market those would look beautiful in this dish.
Minced Habanero – For a spicier salsa, use more, for a milder salsa use less.
I recommend starting with a small amount of minced habaneros and adding more from there based on your flavor preferences for the right amount of heat.
A little goes a long way with habaneros bold spicy flavor.
Fresh Cilantro – If you dislike cilantro, I recommend fresh Italian parsley.
Fresh Lime Juice – In a pinch, lemon juice or white vinegar could also work.
Onion – I love to use white onion in this dish but red, sweet, or yellow onions work well too
Optional Ingredients for Habanero Peach Salsa Recipe
Lime Zest – You already got those limes, this adds more lime flavor!
Mint – I used orange mint in this recipe!
Red Bell Pepper – for bright red contrasting colors!
How to Make Habanero Peach Salsa Recipe (3 ways!)
There are several ways in which you can make peach salsa. Here are a few ways you can go about this salsa creation.
Choose to do it the way I did and, roughly dice and/or mince the ingredients and add them to a food processor. I pulsed about 10 times and was careful not to over-pulse.
Another method is dicing or mincing all by hand. Choose your desired size and keep each ingredient small and uniform. I prefer this method for chunky salsa.
The third option is to use a salsa-making gadget! I’ve seen these sold online at various stores. Some are crank food processors while others are hand chopping gizmos.
Why You Will Love Making This Recipe
There are many reasons you will love this recipe. Some of these include:
Lots of Veggies
I love that this recipe involves so many different vegetables. It is fresh, nutritious, and delish!
In Season Produce
Indulge in this recipe when peach season hits its peak, and the local farmers’ market bursts with juicy peaches!
Summertime is the time when habanero peppers and sweet peaches are in season. Pick up some other yummy fresh flavors from your market, such as red onion, herbs (fresh cilantro!), and red bell peppers. These farm-fresh ingredients make the perfect combination for a farm-fresh salsa.
Versatility
Adjust the ingredients or level of heat easily! You can use less habanero or omit the spicy flavors of habanero and include jalapenos for a milder version of this homemade salsa recipe.
Turn this into a mango salsa by swapping the peaches for mangos or make a Peach Mango Habanero Salsa by doing half mango half peach!
How To Use This Recipe in Cooking
This salsa recipe has so many applications in all sorts of dishes! Some of my favorite ways to use this homemade salsa include:
Chips and salsa – a classic. Get super fancy and make homemade tortilla chips or use my favorite – Juanita’s Tortilla Chips.
Spooned over fish tacos
Served with some breakfast burritos.
A topper for big summer salads
Mixed into a grain bowl
Tips for Cooking with Hot peppers for Your Habanero Peach Salsa Recipes
Below are a few tips for cooking with hot peppers.
Handle with Care: I highly recommend using disposable gloves when handling habanero peppers. The oils on peppers can irritate your skin and eyes. So also, avoid touching your eyes.
Controlling and Adjusting Heat: For adjusting the heat in salsa, remove the seeds and membranes to reduce the heat. Additionally, start small and taste as you go.
Balance: Hot peppers can overwhelm other flavors in a dish. Balance the heat by adding acidic and sweet flavors.
Pulse 5 times, then using a rubber spatula scrape down the sides, and pulse again 5 times.
Serve with chips, tacos, fajitas, over a salad, the possibilities are endless!
Notes
This recipe is vegan and vegetarian as well as gluten, dairy, egg, and nut free!Tomatoes, I recommend if you are using small tomatoes to add about 2 cups worth.
