This fresh Peach Salsa recipe is bursting with summer flavor! Delicious on its own, with torilla chips, in tacos, or serve over grilled fish or chicken. Simple and easy, make this when peaches are at their peak of flavor – fresh, juicy and ripe.
In this Peach Salsa recipe, fresh ripe peaches are a must! The salsa is very similar to Pico de Gallo, but with the addition of peaches and bell pepper. Such fresh flavors!
In this recipe, juicy, ripe, fragrant peaches are the star of the show. Do not make this with anything else, it just won’t be the same. Peach salsa truly is a seasonal recipe, because peaches are only around for a few short months. So take advantage of them now and incorporate them into other meals while you have the chance – think breakfast, appetizers, salads, mains and desserts.
Ingredients in Peach Salsa:
- ripe peaches
- red onion
- red bell pepper
- tomato
- jalapeno
- cilantro
- lime juice
- salt, pepper and spices
How to make Peach Salsa:
Peach salsa is very easy to make! Simply, dice everything finely, place in a bowl and stir in the lime juice and seasonings! This is best served right away or within a couple hours of making!
Don’t you just want to scoop this out with a chip and eat it? While photographing this, in-between shots, I was literally spooning it straight into my mouth. So juicy and delicious.
Use the Peach Salsa in any way you like. As an appetizer with tortilla chips, or as a cooling fresh relish for grilled chicken or fish. Spoon it into tacos, or over a buddha bowl. Or just eat it straight out of the bowl!
On the homefront: Morning light is luminous this time of year, and the air almost shimmers. There is an aliveness in it and with it, the feeling that the air itself is full of love and wants nothing other than to caress. And so these early morning walks have been all about this, watching the morning breeze caress the leaves of the trees and flowers and grass, and eventually me. My skin feels tingly and my senses heightened and subtle sounds become ever so clear. I begin to notice the smallest of details, like the way different-shaped leaves have their own unique sound in the wind or the sound dragon flies make as they whiz to and fro. And the birds, oh the birds. Everything is in constant motion. Butterflies flitter about and daisies sway and nod in the breeze as if to say hello. I stop near a tree filled hundreds of buzzing bees and feel the incredible vibration and for a few short moments, I feel a part of all of it, this perfect orchestra of life.
Walking home, my sense of smell intensifies. I’m hungry and everything smells amazing! I can smell bacon and toast wafting through random kitchen windows. But it’s the peaches sitting on my counter when I walk in the door, which nearly knock me over, with the most heavenly, luscious sweetness. They smell of honey and nectar, and finish with a citrusy high-note that literally makes my mouth water. There is truly nothing better in summer than fresh ripe peaches!
Give this Fresh Peach Salsa a try- be sure to wait to make this until peaches are at their peak of flavor – and remember you’ll know them by their smell.
xoxoxo
Other fresh Peach Recipes you may enjoy!
- Grilled Jerk Chicken and Peach Skewers
- Chipotle Fish Taco’s with Peach Salsa
- Chili Lime Chicken with Peaches
- Farm Style Peach Skillet Pie
- Grilled Peach Salad with Arugula, goat cheese, almonds and basil
- Peach Bruschetta with Goat Cheese Basil and Infused honey
- Peach and Elderflower Sangria
- Sour Dough Waffles with Maple Glazed Peaches
Peach Salsa
- Prep Time: 20
- Total Time: 15
- Yield: 3-4 cups
- Category: Appetizer, Salsa
- Method: Chopped
- Cuisine: mexican
Description
This Fresh Peach Salsa recipe is bursting with summer flavor! Delicious on its own with chips or serve over grilled fish or chicken. Simple and easy, make this when peaches are at their peak of flavor -fresh, juicy and ripe.
Ingredients
- 3 large peaches- ripe (but not overly soft) diced into 1/2 inch dice, skins ok
- 1/2 a medium red onion, very finely diced ( about 3/4 cup)
- 1/2 a red bell pepper, finely diced ( for color and texture)
- 1 medium tomato, finely diced
- 1 jalapeno, very finely diced
- 1/4 cup to 1/2 cup chopped cilantro, tender stems ok
- 1/4 cup fresh lime juice ( 1-2 limes)
- 1/4 teaspoon salt and pepper more to taste
- 1/4 teaspoon chipotle powder – optional, more to taste ( will add a pleasantly smoky heat)
Instructions
Gently rub peaches with a terry cloth towel to help remove peach fuzz, then rinse under cold water.
Dice peaches, tomato, onion, bell pepper, jalapeño, and cilantro and add to a medium bowl. Add lemon juice juice, salt and pepper, gently toss to combine. Adjust lime and salt. Add optional chipotle powder, starting conservatively with a ¼ teaspoon.
Taste, and and adjust according to preferences. You want a delicious balance between sweet, salt, lime and heat.
Serve with chips, in tacos, or over fish or grilled chicken. This Peach Salsa would be a nice addition to Burrito bowls too. Or you could even make bruschetta out of it!
Notes
If you are not a cilantro fan- feel free to use less. If you love cilantro, add more!
Peach salsa is best served right away or within a few hours of making.
Nutrition
- Serving Size: ½ cup
- Calories: 47
- Sugar: 8.5 g
- Sodium: 100.7 mg
- Fat: 0.3 g
- Saturated Fat: 0 g
- Carbohydrates: 11.4 g
- Fiber: 2.1 g
- Protein: 1.3 g
- Cholesterol: 0 mg
I added avocado to mine. Delicious!
Sounds great!
Made this to serve with Halibut Fish tacos (marinated in your Chipotle Fish Taco sauce) tonight…SO yummy! Served with your Mexican Slaw and Cilantro Lime Rice. Thank you for so many great recipes! This one will be on repeat for sure!
Great to hear Ronda!
Made this for a group that meets at my house with fresh just picked peaches, tomatoes, and peppers from our garden. Perfect balance of sweet, spices, salty. Five women gobbled it up in no time. Thank you!
So perfect with all your garden goodness!
This was delicious! I used fresh peaches from the farmer’s market.Thanks for sharing.
This was so delicious! Perfect for summer peaches. I’ll be making this again.
Thanks Lynn!
I made this and substituted 1/4 cup parsley and 1/4 cup mint leaves, added some corn cut off the cob, and instead if chipotle powder I added smoked paprika. I also upped the hot peppers to 2 jalapeño and 1 hot banana. Let’s just say everyone at work wants the recipe! Delicious!!!
Great to hear Suzanne!
This is fabulous! Served with carnitas and the salsa was a huge hit (both by itself with chips and on the carnitas). Would be fabulous with fish too!! I am going to try to can some as I have a lot of great peaches. Would love anyone to chime in with recommendations. I know it won’t be just like the “fresh” stuff, but thinking it will still be very good and fun in the dead of winter. I have not “canned” before so this will be an experiment!! In the meantime, enjoying the fresh salsa!! I did not change a thing-although I was very loose with the measurements.
Thanks Karen, glad you liked this!
Made tonight with green pepper instead of red, and omitted the Chipotle powder. Two of us ate almost the whole recipe, alongside some black bean wraps. It was so delicious! A little work with so much chopping, but well worth it.
Gald you enjoyed this Harriet!
Can this be made 2 days ahead of the event I am having?
I would recommend making the day of. It is just the very best that way!
I was excited to make this recipe with fresh peaches I got from Georgia, which were sweet and tasty. I was leery of adding 1 cup of cilantro so started with 1/2 cup. It was still too much and overpowered the peaches. All I could taste was cilantro and onions. Will definitely not make again.
Hi Christina, Sorry about that. I forgot that some people find the taste of cilantro very overpowering-I adjusted the recipe to take that into account. For me, the more the merrier, but we are all different- I really do think it is a genetic thing. Appreciate you pointing this out.
Awesome over sautéed fish as well as fresh peppers stuffed with carnitas!!!
Thanks Chris- glad you liked it!
Delicious! Got rave reviews when I served it at a ladies pool party. Everyone wants the recipe!
Awesome- glad you liked it! 🙌
excellent!!
served this over grilled swordfish… delicious!
My peach tree is in overdrive at the moment, which led me to your recipe. I didn’t have cilantro, so I used a little Mexican tarragon and some Thai basil. I used a dash of regular chili powder instead of chipotle and a smidge of apple cider vinegar because I only had 1 lime. It came out great, regardless! Thanks!
Great to hear Chloe!
Yum!
Can you can this recipe? Thank you
You would have to cook the salsa I believe and it would totally change it. That being said, I think it is possible, but I’m not great at canning. 🙂
I made this for a dinner party last night. The host said I hit it out of the park! OMG!!
So today I made it again . Sooooo good!
Sooooo good!!
I won a salsa contest wythis recipe! I did not have chipotle seasoning so I used Perfect Pinch Salad Supreme and s few shakes of dried red pepper. Great flavor
Awesome!
Curious, if I can make up some pints of the salsa and can them to enjoy during the rest of the year
Hi Mary, probably but I think you would have to cook? I’m honestly not the best canner! If you do, please circle back and let me know how it is!
I believe you should be able to can this salsa raw. All you need is to heat the jars and make sure there is a good seal. The lid is put on the hot jar and then after it cools down you will hear a pop and that is the lid sealing. I make pickles, relish etc. with out cooking them. I’d put the salsa in the hot jar, screw on the lid, let it cool and listen for the pop. It should be fine to put away after that. Enjoy!
I am allergic to tomatoes and peppers. I can use ginger and horseradish for heat. Can you suggest a peach salsa for me?
Hi Marcia, just leave out the tomatoes and peppers! Feel free to try ginger, not sure about horseradish- ?
Can I put a sweet onion in it instead of the red onion?
Of course!
Super tasty! Without cilantro, lime, and chipotle it’s not nearly as good, fyi. I’ve made it 3 times now and the best time was without tomato or red bell pepper. I cut the red onion as thin and tiny as possible because I’ve been bringing it to parties where not everyone is a fan of the flavor. With teeny tiny red onion pieces, you get the zingy flavor without too strong of a red onion taste. My biggest suggestion is add around 1/2 c to 1 cup of of corn! Super easy and makes it a bigger meal overall, which is important because I’m a broke college student but my dumb friends like to have dinner parties. This pairs AMAZINGLY with some buttery shrimp, and it’s a happy distracter from the fact that most of the shrimp I buy is frozen and kinda cruddy. I always serve with some extra diced jalapeño on the side, because I like my stuff mega spicy but lots of friends don’t. Enjoy!!!
This was amazing. I never would have thought of having peaches, peppers, and tomatoes together. I did not add the chipotle pepper but I did throw in two tablespoons of toasted pine nuts. Sweet and salty with a little bit of citrus.
Thanks so much Terry, glad you enjoyed. Hope you are having a wonderful summer and enjoying your garden. 🙂