Making Zucchini Flower Fritters aka squash blossoms, is a fun way to utilize pancake batter and transform it into something completely different, versatile, and veggie-packed!
I have squash blossoms/zucchini flowers coming out of my garden this year and they are producing buckets of beautiful flowers. So of course, I’ve been cooking with squash blossoms frequently!
This recipe is gluten-free and vegetarian.
Why You Will Love This Healthy Recipe
As a flexitarian, I love all of my veggie-focused recipes. This recipe is a fun way to use up zucchini flowers or squash blossoms. The first time I made these I wanted to create a recipe that was easier than making stuffed squash blossoms.
You will love getting creative with this recipe, adding squash blossoms or any other veggie you want to make into a gluten-free fritter.
You will also love that this is a simple and delicious recipe, made with whole foods, and excellent in late summer when zucchini flowers are abundant.
What Are Squash Blossoms?
Squash Blossoms or Zucchini Flowers are edible delicate blossoms produced by a squash or zucchini plant. They taste like mild squash, are slightly sweet, and do not taste perfume-like, similar to your typical edible flower.
These blossoms and flowers can be found at the farmer’s markets and in your garden! They are delicate and highly perishable and thus are typically not found in a grocery store. The refrigerator shelf life is 2-3 days if you are lucky.
If you are using zucchini flowers for items like stir-fry or these fritters, they can last a little longer because if it’s a little wilted, I don’t care. After all, I’m cooking them anyway!
Ingredients and Tips
Below, I list the ingredients and provide some tips for substitutions for this squash blossoms recipe.
Fresh Squash Blossoms – If you are growing squash plants in your vegetable garden chances are you have lots ofsquash female blossoms! If not, sometimes you can find these at your local farmer’s market, or you could make this recipe with a different veggie like spinach, zucchini, or even spaghetti squash.
Coconut Flour
Sea Salt, Black Pepper, Baking Powder, Sugar
Eggs
Soy Milk
Avocado oil
Option to include fresh herbs, freshly squeezed lemon juice, goat cheese, and olive oil drizzle for garnish.
Step-By-Step Instructions
In a large bowl, add and mix all the dry ingredients, except squash blossoms.
In a small bowl, add eggs, soy milk, and 4 tbsp avocado and mix to combine.
Pour the wet mixture into the dry ingredients and mix, then fold in squash blossoms.
On a large skillet, melt the remaining 4 tsp of butter on medium heat. Pour 1/4 cup of batter for each fritter into the hot oil.
Cook for 3-5min then flip and cook for another 1-3min.
Once the fritter is golden brown on both sides remove from skillet and lay fritters on a paper towel. Serve with desired dipping sauce.
How To Use Squash Blossoms
Squash blossoms have a very mild flavor and taste excellent in a variety of dishes.
Below are some of my favorite ways to use these edible flowers – Squash Blossoms.
For those gardeners with zucchini plants wondering, "What can I do with all of these zucchini flowers?", I have the perfect, easy, and delicious recipe. My Zucchini Flower Fritter recipe takes an easy coconut flour pancake batter and transforms it into a yummy side dish or appetizer the whole family will enjoy.
Oatmeal, arguably one of the most nutritious of the cereal grasses, has been a staple in continental breakfast bars for decades.
I enjoy oatmeal as an addition to my morning routine, serving both as a nutritious and balanced breakfast to kickstart my day. But, I also enjoy eating oatmeal as a yummy afternoon snack to keep me energized.
My personal favorite time to eat oatmeal is when I am camping and backpacking!
While camping, I prefer to keep things simple and easy. I love this hot oatmeal to go alongside my hot coffee. It’s a comforting breakfast with simple ingredients and is ready in less than 30 minutes (especially, if you use old-fashioned oats!)
Ingredients – Base Oatmeal Recipe
This Creamy Oatmeal recipe is so easy anyone can make it.
Steel-Cut Oats: I prefer to use steel-cut or Irish oats when making oatmeal. If you prefer to use any other type such as old-fashioned rolled oats, you can do so but the cooking time with change. I prefer McCann’s Steel Cut Oats for its chewy texture and delicious flavor.
Oatmilk: Homemade or store-bought oatmilk will do. This can be used as a non-dairy milk alternative. Alternatively, you can use other plant milk such as soy milkfor a little more protein.
Whole Milk: I like to use whole milk, but for even creamier oatmeal I’ll use heavy cream. To keep this recipe vegan, use coconut milk instead.
Butter: Finally, I love to add a bit of butter at the end of cooking. Add the butter to your big ol’ pot of oats or a bit in your bowl after serving. This adds to the creaminess.
Salt: I add a pinch of salt (kosher) to bring out the flavors and natural sweetness of the oats.
I have a whole list of oatmeal toppings below, but I love to add some healthy fats with some nut butter and more protein with added protein powder. I prefer to add Vital Proteins Collagen powder to my oatmeal because its taste and texture does not interfere with the flavors of the oatmeal and toppings.
Step-By-Step Instructions For Creamy Oatmeal
Add oats and oat milk to a medium pot and turn the stove to medium heat.
Cover the pot with its lid and let the oatmeal sit on low for 15 minutes. Consider a heat diffuser to keep the heat very, very low.
Mix in the butter and then let sit, off the heat, for 5 min.
Top oatmeal with your favorite toppings and dig in!
The Best Oatmeal Toppings
Now, for the best part, let’s top the creamy oatmeal!
I’ve compiled a list of possible add-ins and toppings that are great options to add to this Creamy Oatmeal Recipe. This list is not all-encompassing – please get creative with the toppings and listen to your taste buds! This is the best way to make an oatmeal bowl you will love to make and enjoy again and again!
Fruit – Fresh fruit such as raspberries and bananas, dried fruits such as cranberries and apples, freeze-dried fruit such as strawberries and blueberries.
Seasoning – nutmeg, cinnamon, cinnamon sugar, flakey sea salt
Other – cookies (e.g. Quest Peanut butter protein cookies), date bars (e.g. Lara bars), granola bars (e.g. Kind bars), extracts (e.g. almond extract, vanilla extract)
Some Creamy Oatmeal Topping Combinations
Berry Dolche De Leche: Fresh berries with a drizzle of dolche de leche.
Blueberry Banana Bread: Mix in ½ tsp cashew butter along with fresh or freeze-dried blueberries and banana chips or fresh bananas. Top with walnuts and some more of your fruit toppings.
Dark Chocolate Cherry: Mix in 1 tsp cherry jam. Top with fresh cherries and/or dark chocolate chunks. Option to top with slivered or sliced almonds.
Strawberries and cream: Mix the strawberry jam, freeze-dried, or fresh strawberries directly into your oatmeal. Then mix in a little sweetened condensed milk or half and half. Top the oatmeal with more sweetened condensed milk, sliced strawberries, or freeze-dried strawberry crumbles.
Easy PB&J: Mix in 1 tsp peanut butter or PB2 powder. Top with dried cranberries or raisins. Drizzle with a bit more peanut butter. You have the option to top with chopped peanuts, too.
Apple Cinnamon: Mix in ½ tsp butter and ¼ tsp cinnamon. Top with bite-sized apple chunks or dried apples. Option to dust with brown sugar, date sugar, cinnamon, and sunflower seeds or pecans.
FAQ (Ask A Dietitian!)
What Is Oatmeal?
Oat groats, Steel-cut, and Rolled oats are all oatmeal!
Below are the differences between these many oats.
Oat groats: Oat groats are cleaned, toasted, hulled, and cleaned again whole oats. These cook similarly to rice.
Steel-cut oats: These are oat groats cut into 2 to 3 pieces. These take longer to cook than old-fashioned or quick quick-cooking cooking oats. Steel-cut or Irish oats have a chewier texture old-fashioned when compared to old-fashioned.
Rolled oats: Also known as Old-fashioned oats, rolled oats are groats that have been steamed and flattened with large rollers. Rolled oats take about 15min to cook.
Quick-cooking rolled oats: Finally, we have quick-cooking oats which are oat groats that have been cut into several pieces and then steamed and rolled into thinner flakes. Quick oats are the fastest-cooking oats, taking only about 5min.
How To Make Oatmeal Creamy without Milk?
To make oatmeal creamy without milk, use a plant-based alternative such as oat, cashew, soy, coconut, or almond milk.
Is Oatmeal Better With Milk or Water?
The answer to “Is oatmeal better with milk or water” depends on your personal preference.
Do you prefer the taste of oatmeal made with milk or water? For me, I prefer the taste of oatmeal when it is made with milk. Milk has additional health benefits such as protein, vitamins, and minerals that aid in a balanced breakfast.
The Bottom line is, make a breakfast you will enjoy. Healthy food should taste great!
Like this recipe? Check Out These Breakfast Articles and Recipes!
My Healthier Version of a Peanut Paradise Smoothie
Enjoy this Peanut Paradise Tropical Smoothie Copycat recipe anytime! I love this popular smoothie recipe because it is:
Simple to make
Contains easy ingredients
Super nutritious
A quick breakfast
Pleases my taste buds
This smoothie is a delicious and less expensive version of Tropical Smoothie Cafe’s Peanut Paradise Smoothie. It is just as good, if not better.
Why You Will LOVE This Recipe
I drink a lot of protein-fortified smoothies while training for marathons and half marathons. These protein shakes ensure I am achieving my protein goals week by week.
Smoothies are a quick and easy way for me to get the essential nutrients I need to ensure adequate nutrition while I train.
Ingredients and Tips
Milk: Chose the type of milk based on your preferences. I enjoy soy milk. However, dairy-free options include coconut milk, almond milk, or option to use cow’s milk..
Ripe Bananas: I prefer to use frozen banana chunks for creamy texture smoothies.
Creamy Peanut butter: Option to use chunky or smooth. This is an essential flavor in this smoothie and provides a dose of healthy fats. If you don’t have peanut butter you can create another easy recipe variation with nut butters.
Non-fat Greek Yogurt: I usually have unflavored, Greek Yogurt in my fridge. I like to add this for boost of extra protein and thickness If keeping this smoothie vegan, the option to omit the yogurt and swap for plant-based milk or yogurt.
Vanilla: Vanilla Extract for extra flavor
Optional: Vanilla protein powder ( chocolate protein powder will work too for a chocolate peanut butter smoothie) Also, check out this smoothie if you love peanut butter and chocolate.
Dates: Feel free to use more or less dates based on your sweetness preference. I like to limit the added sweetness to my smoothies and adding dates allows me to eliminate added sugar in my smoothie recipes. If you want an even sweeter smoothie or don’t have dates on hand, maple syrup works well.
Optional – Ice cubes: I say ice cubes are optional because I don’t usually use them. The frozen bananas and yogurt keep this smoothie thick and flavorful.
How to Make This Smoothie
Add Ingredients
Starting with the Milk, add all ingredients to a blender.
Blend
In a high-speed blender, blend the ingredients on high speed until you achieve a smooth and creamy consistency. Taste the smoothie and adjust the flavors to taste. I.e. add more peanut butter 1 tsp at a time, vanilla, or dates for sweetness. This ensures you have a tasty smoothie suited to your preferences.
Serve and Garnish
Once you are satisfied with the taste and consistency, pour your smoothie into a glass. Garnish with date caramel, crushed peanuts, whipped cream, a sprinkle of turbinado sugar, or warmed peanut butter drizzle. Enjoy!
Note: Other Add-ins include flax meal, collagen powder, or chia seeds. This smoothie is best consumed day of but if you do have leftover smoothie, you can freeze it in ice cube trays to add to your next peanut butter smoothie creation! This smoothie is very similar to my variation of Peanut Butter Cup Smoothie recipe, another delicious drink with cocoa powder and chocolate protein powder for chocolatey goodness!
FAQ (Ask a Dietitian!)
What is in a peanut paradise at Tropical Smoothie?
Typically this smoothie has Peanut butter, bananas, yogurt, milk, and ice. My version of this recipe incorporates dates, vanilla extract, and protein powder too!
Is Peanut Paradise Tropical Smoothie healthy?
Yes, A peanut paradise tropical smoothie is healthy! It is always important to consider portion sizes, added sugars, and ingredients customized based on an individual’s nutrition needs, allergies, and intolerances.
How many calories are in the Peanut Paradise Smoothie from Tropical Smoothie Café?
Supposedly, the Peanut Paradise smoothie from Tropical Smoothie Café has 600 to 700 calories in a 24-ounce smoothie.
My variation of this smoothie includes 366 calories per serving and 21g of protein. The beauty about making your copycat smoothies from home is you can customize the ingredients to exactly what you want. Not only is the smoothie super delicious but it is also way less expensive to make the smoothie from home!
Enjoy This Smoothie Recipe? Try These Smoothies Too!
Starting with the Milk, add all ingredients to a blender.
Blend
Blend the ingredients on high until you achieve a smooth and creamy consistency. Taste the smoothie and adjust the flavors to taste. I.e. add more peanut butter 1 tsp at a time, vanilla, or dates for sweetness.
Serve and Garnish
Once you are satisfied with the taste and consistency, pour your smoothie into a glass. Garnish with date caramel, crushed peanuts, whipped cream, or warmed peanut butter drizzle. Enjoy!
Notes
Other Add-ins include flax meal, collagen powder, or chia seeds.
Today, I am unveiling a homemade marvel, an irresistible blueberry drop biscuit. These better-than-Bojangles blueberry biscuits are bursting with the natural sweetness of blueberries and buttery flakey love. Furthermore, they are so much better than a copycat recipe.
Why I Made This Recipe
There is a special place in my heart for biscuits. In fact, during my undergraduate years, I dedicated my experimental foods project to exploring dairy milk alternatives in drop biscuit recipes. You could say I’m a true “biscuit enthusiast.”
However, my reasons for creating this recipe go beyond my love for biscuits.
Blueberry Season: Blueberries are in season! What a great way to use up some of your latest summer blueberry hauls. However, when blueberries are not in season, I always have a bag of frozen blueberries in the freezer (it’s Jacob’s absolute favorite food). And, frozen blueberries work just as well in this recipe.
Easy: Perhaps it’s the countless times I made drop biscuits during that undergraduate experimental foods class, but making biscuits is a breeze. They are ready in under an hour with zero proofing time, chilling time, or any lengthy waiting time.
Even after devouring a multitude of biscuits that year, my love for them remains unwavering.
Comfort food Perfect for Sharing: Few things can rival the comfort of a warm biscuit slathered with butter.
Sure you could share a plate of box brownies, or break and bake cookie dough, but sharing a batch of made-from-scratch, freshly baked biscuits takes sharing to a whole new level of “caring”. Trust me, this recipe is a crowd-pleaser. I would know, I’ve shared these biscuits on numerous occasions.
Ingredients For Bo Berry Biscuits with Lemon Glaze
Biscuits
Bread Flour or all purpose flour
Baking Powder
Kosher Salt
Sugar
Cold Butter
Fresh or Frozen blueberries
2% milk or buttermilk
Lemon Zest
Vanilla extract
Sweet Lemon Glaze
Lemon juice
Powdered sugar
How to Make Bojangles Bo-Berry Biscuits with Lemon Glaze
Blueberry Biscuits
Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
Mix the dry ingredients in a large mixing bowl. Add the cold cubed butter to the dry ingredients using a pastry cutter or your fingers. Cut the butter into the dry ingredients until the mixture resembles coarse crumbs the size of peas.
In a separate bowl, combine the wet ingredients into the bowl. Gradually pour the wet ingredients with the dry and gently mix with a rubber spatula or wooden spoon just until the dough starts to come together. The dough will be sticky and lumpy.
Gently fold in the blueberries.
Using a large spoon, or a 2” ice cream scoop, drop mounds of the dough onto the prepared baking sheet. Leave 2 inches of space between each biscuit.
Bake for 12-15 minutes or until the biscuits are lightly golden on the tops.
The Lemon Glaze
While the biscuits are baking, mix lemon juice and powdered sugar together.
Once the biscuits are finished baking, allow them to cool slightly, perhaps on a wire rack or a separate plate.
Using a spoon drizzle the glaze over the biscuits before serving you homemade biscuits.
Serving Suggestions
In this recipe, I change things up by adding a mouth-puckering lemony icing glaze. Here are some other easy ways to serve up these .
Served simply, unglazed, with butter and honey
Paired with blueberry preserves
Alongside fresh blueberries or berries
Served with a plain or sweet cream cheese
Crumbled over a yogurt parfait
The biscuit for a breakfast sandwich
Unglazed alongside some golden brown fried chicken
Before storing these biscuits, allow them to cool completely.
At room temperature, you can store the biscuits in an airtight container for 1-2 days.
For refrigeration, keep them in the fridge for 4-5 days, maintaining their delightful taste and texture.
Freezing is the best bet for extended storage. These biscuits can be frozen for up to 6 months.
When you are ready to enjoy, take as many biscuits out as you would like and let them thaw at room temperature for 20 to 30 minutes. If desired you may reheat in the oven at 350degrees F for 5-7 minutes until warmed through.
Enjoy This Recipe? Try These Wonderful Recipes
From their buttery and flaky texture to the burst of blueberries in every bite to the mouth-puckering sweet glaze, these biscuits effortlessly blend comfort and indulgence in one bite.
Below are some other breakfast recipes you will love.
Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
Mix the dry ingredients in a large mixing bowl. Add the cold cubed butter to the dry ingredients using a pastry cutter or your fingers. Cut the butter into the dry ingredients until the mixture resembles coarse crumbs the size of peas.
In a small bowl, combine the wet ingredients into the bowl. Gradually pour the wet ingredients with the dry and gently mix with a rubber spatula or wooden spoon just until the dough starts to come together. The dough will be sticky and lumpy.
Gently fold in the blueberries.
Using a large spoon, or a 2” ice cream scoop, drop mounds of the dough onto the prepared baking sheet. Leave 2 inches of space between each biscuit.
Bake for 12-15 minutes or until the biscuits are lightly golden on the tops.
Lemon Glaze
While the biscuits are baking, mix lemon juice and powdered sugar together.
Once the biscuits are finished baking, allow them to cool slightly, perhaps on a wire rack or a separate plate.
Using a spoon drizzle the glaze over the biscuits before serving.
I love Oreos. I love Oreo desserts. And, I have a sweet tooth. Moreover, I love a cold beverage after a long and intense workout on a hot summer day.
This is how I landed on this easy Oreo Milkshake without Ice Cream recipe as a hot day, post-workout snack, no vanilla ice cream or heavy cream needed.
Just simple ingredients and no added sugar for the most delicious milkshake perfect for chocolate lovers. The best part, this is healthier and less expensive than a creamy milkshake you might purchase from your local ice cream shop!
Let’s dive into why you will love this protein Oreo shake.
Why You Will Love This Protein Oreo Shake
Not only are these delicious oreo milkshakes great after an intense workout due to its ratio of carbohydrates to protein, but it also helps with hydration. This shake is the perfect combination of post-workout snack fuel and sweets-craving satisfaction.
Taste: Oreo Shakes like this Oreo Milkshake without Ice Cream are rich, sweet, and full of creamy texture. It tastes like the nostalgic Oreo many of us have enjoyed since our childhood!
Comfort/Indulgence: Oreos are a popular and beloved cookie. They are one of my favorite go-to comfort foods. Enjoying familiar and beloved flavors can enhance your protein shake drinking experience! Additionally, and maybe the best part about this recipe, you might have positive feelings associated with drinking this protein Oreo shake!
Protein/satiety: Protein is the key here. Protein promotes feelings of fullness, especially in the morning. This shake will keep you feeling satisfied for a long time. Moreover, protein is essential for muscle repair and growth!
For the parents and caregivers!
Do kids that are picky eaters? This shake is a great way to add some fruit and protein to your little one’s diet making this a terrific recipe for the whole family.
In this article, I review the Oreo Protein Shake Ingredients, some nutritional information about why I choose to drink this after a strenuous workout, and most importantly how to make this easy oreo milkshake recipe no vanilla or chocolate ice cream required.
Oreo Protein Shake: Ingredients
Banana: Frozen Banana is the base for this shake. It replaces the ice cream and provides a smooth, velvety sweetness. No ice cubes needed if you use frozen bananas!
Soy Milk: Option to use any other milk of choice such as another non-dairy milk like almond milk, oat milk, or coconut milk. Note, that the nutritional content will change in the homemade shakes because not all dairy-free milk alternatives have the same nutritional elements.
MCT powder: MCT powder is a terrific dairy-free powder that adds creaminess to smoothies, coffee, and teas.
Cookies and Cream protein powder: This is the protein element of this smoothie. It also contributes to the cookies and cream flavor.
Old-fashioned oats: This ingredient bulks up the shake while also adding fiber and protein.
Cocoa nibs: I enjoy adding these at the end of my shake-making process. I love the bite and texture added by the nibs.
Oreo Cookies: I add one broken-up Oreo to each shake and one over the top to garnish. Feel free to add an extra cookie if you desire. You could even dunk an Oreo in your Oreo Milkshake without Ice Cream!
Optional: Add a little vanilla extract or additional sugar/honey/dates to taste.
Garnishes are also optional, consider whipped cream, chunks of cookies, or a drizzle of chocolate syrup, chocolate sauce or other melted chocolate.
How to make Oreo Protein Shake
This simple Oreo Milkshake recipe can be completed in 2 steps.
Add the bananas, almond milk, MCT powder, protein powder, and oatmeal to a blender. Blend until smooth.
Add cacao nibs and a broken Oreo cookie. Pulse until the cookie is broken up and nibs are incorporated throughout.
That’s it!
Why I Love This Shake After A Strenuous Workout
Last year I trained for the Willamette Valley Marathon. This shake was one of my go-to post-intense workout fuel options.
As a dietitian, I am looking for 2 big things for my post-workout fuel.
Hydration
A 3:1 ratio of carbohydrates to protein
Below I will dive a little deeper into the importance of hydration and fueling after long endurance training.
A Tiny Introduction: The importance of hydration and proper nutrition with endurance exercise
Hydration
Endurance athletes should hydrate throughout the day to replace fluids lost during exercise but also it’s important to consume fluids immediately after exercise. Not only does proper hydration replace lost fluids, but it also:
Supports recovery
Helps to regulate body temperature
Can aid in improving the athlete’s overall cognitive function
Functional beverages, like chocolate milk and this Oreo Milkshake without Ice cream, provide hydration while also reintegrating electrolytes, carbohydrates, and other nutrients that are lost during long endurance activities (such as running, cycling, or a strenuous hike).
The Carbohydrate to Protein Ratio
A 3:1 or 4:1 ratio of carbohydrates to protein consumed as a post-exercise meal or snack can be effective in:
Promoting glycogen resynthesis
Aiding muscle repair and growth
Reducing muscle soreness and damage
Helps to aid the body’s immune function
Bottom Line
I enjoy replenishing your hydration and nutrients all in one swoop with this Oreo Milkshake without Ice Cream.
I have found (with experimentation) that consuming a shake like this makes my life a little simpler. This method of replenishing fluids and nutrients is also easier on my belly.
For example, I find it is easier for me to gulp down a cold beverage after a 2+ hour long run rather than eat a sandwich and drink water. However, everyone is unique. Every single person has their own nutrient needs and physical and physiological differences. Experiment with what works best for you!
This Oreo Milkshake without Ice Cream is also a delicious protein shake! I use frozen ripe bananas to sweeten and thicken the shake combined with a cookies and cream protein powder for a protein boost.
optional: extra Oreos, Greek yogurt, chocolate drizzle, or whipped cream
Instructions
Preparation
Gather all the ingredients and equipment needed.
Add Ingredients
In a blender, add the banana, soy milk, protein powder, old fashioned oats, cocoa nibs (optional), and oreo cookies.
Blend Until Smooth
Blend the ingredients on high speed until the mixture is smooth and creamy.
If needed, scrape down the sides of the blender with a spatula to ensure all ingredients are well incorporated.
Adjust Consistency
Depending on your preference, you can adjust the consistency of the milkshake by adding more milk for a thinner texture or more frozen bananas, greek yogurt, or ice for a thicker texture.
Serve & Enjoy
Pour the Oreo milkshake into glasses.
Optionally, top each milkshake with whipped cream, chocolate syrup drizzle, or additional crushed cookies.
Serve immediately and enjoy your delicious Oreo milkshake without ice cream!
Notes
An approx. 1:3 or 1:4 ratio of protein to carbohydrates, this protein shake is a great fuel option after long endurance exercise. You can customize your Oreo milkshake by adding ingredients like peanut butter, caramel sauce, or mint extract for different flavors.
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.
Disclosure: As an Amazon Associate, I may earn from qualifying purchases at no cost to you.
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.
