This great peach salsa recipe without tomatoes is perfect for cute, little wonton cups filled with cheese!
12 wonton wrappers (I always make more because it is easy to keep these in the freezer.)
2 peaches, diced
2 roasted and seeded green chiles or a few tablespoons to taste from the can
3 fresh sage leaves finely chopped or a pinch of dried
1/4 c finely chopped red onion
2–3 t honey plus more for a drizzle on top (This depends on how hot your chiles are. You may need more or less.)
Pinch of salt
1/4 t approximately of cinnamon (This really does not have a strong taste in the salsa, but it adds dimension and brings the flavor of the peaches forward. You may even want a dash more.)
1/4 to 1/2 t ancho chile powder for depth (but this is up to your taste buds!)
Squeeze of lime (optional)
Goat Cheese with honey (about 3 oz)
Preheat oven to 350. Spray a mini muffin pan with baking spray. Line each cup with a wonton wrapper. Push into place to form a nice little cup. Spray those with baking spray. You can even season these with a pinch of chile powder if you’d like. Bake about 10 minutes or until they turn gold. Let cool.
Combine peaches, chiles, sage, onion, honey, salt, cinnamon and ancho chile powder. You may want a little lime juice but this depends on the sweetness of the peaches. If peaches are not ripe enough a little lime juice will make them seem sweeter. Set aside until ready.
Form the cheese into small balls that will fit in the wonton cup. Top with a spoonful of salsa and drizzle with honey for serving. I garnished mine with a tiny chive flower because right now I have chives flowering!
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