Peaches are here for a good time, not a long time and this Peach Salsa is the perfect way to put them to use! Sweet, juicy, and just a little spicy, this fresh salsa is equally delish with tortilla chips, grilled chicken, or fish tacos.
Move over tomatoes, it’s peach salsa time!
While I get excited for tomatoes and other summer produce, it’s peaches that really make my heart skip a beat.
They’re a delight in Peach Cobbler and as Baked Peaches, but one can only eat so many desserts… and that’s when this peach salsa recipe comes in hand.
In testing this recipe, my aim was balance. Some jarred peach salsas I’ve had were way too sweet. But homemade salsas can be sharp if they have too much onion, bland if the peaches aren’t fully ripened—you get the idea.
So even though this is a simple recipe, I ended up doing several rounds of testing. Was it worth it? Oh yes! This is a peach salsa that checks all the boxes.
The peaches contribute sweetness, the tomato adds acidity, the bell pepper brings crunch, the jalapeño adds heat (but not too much), and the lime ties it all together with a pop of brightness.
Ingredients and Substitutions
You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.
- Fresh Peaches. No need to peel them! And you can swap in nectarines if you’d like, which are basically the same exact fruit, minus the fuzz.
- Red Bell Pepper. Bell pepper adds a crisp texture that’s the perfect foil to the soft, juicy peaches.
- Tomato. A small handful of cherry or grape tomatoes from the garden would also work if you’ve got them on hand.
- Jalapeño. Removing the seeds and membranes keeps the heat mild. Want it spicier? Then leave those in!
- Red Onion. If you prefer a milder onion flavor, soak it in cold water for 10 minutes, then drain well before adding it to the salsa.
- Fresh Cilantro. Cilantro haters, take note: you can leave it out or use fresh basil or mint for a slightly different spin on peach salsa.
- Lime. You’ll need both the zest and the juice; be sure to zest first, then slice the lime in half and juice it.
- Kosher Salt. A pinch of salt really brings out the sweetness of peaches.
Step-By-Step Instructions
Prep the Produce (photo 1). Dice the peaches, bell pepper, tomato, and red onion into pieces that are roughly the same size. This helps every scoop include a little bit of everything. Finely chop the jalapeño and cilantro.
Combine (photo 2). Add everything to a medium bowl and stir gently to combine to keep from breaking apart the peaches.If time allows, refrigerate the salsa for about 30 minutes before serving. ENJOY!
What to Serve with Peach Salsa
This peach salsa combines juicy peaches, fresh lime, and jalapeño into a sweet, tangy topping perfect for chips, tacos and more. So fresh!
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- 3 large or 4 small/medium fresh peaches diced (no need to peel), about 2 cups
- 1 small red bell pepper diced
- 1 small ripe tomato diced
- 1 jalapeno seeds and membranes removed, finely chopped
- ¼ cup finely chopped red onion
- ¼ cup chopped fresh cilantro
- Zest and juice of 1 juicy lime about 1 teaspoon zest and 2 tablespoons juice
- ¼ teaspoon kosher salt plus additional to taste
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In a medium bowl, mix together all of the salsa ingredients: peaches, bell pepper, tomato, jalapeno, red onion, cilantro, lime zest (zest it directly over the bowl), lime juice, and salt.
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Stir to combine, then taste and add more salt as desired. If time allows, chill 30 minutes prior to serving, or enjoy right away.
TO STORE: Refrigerate leftover peach salsa in an airtight container for up to 2 days.
Serving: 1(of 6)Calories: 54kcalCarbohydrates: 13gProtein: 1gFat: 0.4gSaturated Fat: 0.04gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gSodium: 110mgPotassium: 210mgFiber: 2gSugar: 9gVitamin A: 826IUVitamin C: 27mgCalcium: 9mgIron: 0.5mg
