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Peach and chayote salsa: Salsa de durazno y chayote by Karen Hursh Graber © 2010

This recipe is adapted from Nueva Salsa Recipes to Spice It Up by Rafael Palomino and Arlen Gargagliano. The original calls for ají amarillo, but serrano chile is a good substitute. If you like it really hot, try using habanero chile. White balsamic vinegar is not always easy to find in Mexico, but apple cider vinegar, found in any supermarket or neighborhood tienda, works here.


  • 1 cup fresh orange juice
  • 2 chayotes, steamed until tender, cooled, peeled, pitted and diced
  • 4 peaches, peeled, pitted and diced
  • 1 cucumber, peeled, seeded and diced
  • 2 tablespoons white balsamic or apple cider vinegar
  • 1/3 cup olive oil
  • 2 teaspoons ají amarillo paste or 1 to 2 seeded and finely chopped serrano chiles

Simmer the orange juice in a small saucepan until reduced by half. Let it cool to room temperature.

Combine the orange juice with all remaining ingredients and allow to sit for about 20 minutes before serving. This salsa can be made up to 2 days ahead, refrigerated and brought to room temperature before serving. Makes about 4 cups salsa.

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Published or Updated on: November 12, 2010 by Karen Hursh Graber © 2010
Contact Karen Hursh Graber

Follow Karen as she travels through the Central Mexican state of Puebla, meeting local cooks, tasting the food, and collecting recipes. With over 75 recipes, plus sections on ingredients and cooking techniques, the book takes the reader on a journey through one of Mexico's oldest and most renowned culinary regions. It can be ordered online.

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