This homemade peach salsa is bright, fresh, and bursting with flavor! Sweet, juicy peaches and zesty lime meet crunchy red peppers and jalapenos’ subtle heat.
It’s the ultimate celebration of sweet and savory, with just a hint of spice.
Scoop it with tortilla chips or spoon it over grilled chicken, pork, or seafood.
Either way, it’ll add a vibrant, satisfying twist to your meal.
Why You’ll Love This Peach Salsa
No Cooking Needed: Ready in just 15 minutes, this salsa is perfect for last-minute entertaining. It’s just a matter of chopping and mixing.
Make-Ahead & Party Perfect: You can make the salsa several hours ahead. The flavor actually improves as it sits. You can also easily double or triple the recipe to feed a crowd.
Versatile Pairing Options: It works brilliantly as a chip dip, taco topping, or sandwich spread. You can also use it as an accompaniment to grilled meats.
Seasonal Summer Staple: The salsa highlights the natural sweetness and juiciness of ripe peaches. It’s a terrific way to enjoy peak seasonal flavors.
Ingredients
- Ripe Peaches: They’re refreshing and fruity and pair surprisingly well with the savory ingredients.
- Red Bell Pepper: It adds a crisp texture, mild sweetness, and a gorgeous red hue.
- Red Onion: For a sharp, tangy bite to balance the peaches’ sweetness.
- Jalapeno: Adjust the amount to suit your tastes and add just the right amount of heat to the salsa.
- Fresh Cilantro: An essential salsa ingredient! It’s bright and herbaceous, adding a fresh, zesty note.
- Lime Juice: Use freshly squeezed lime juice to add a tangy citrus kick to the salsa.
- Salt & Black Pepper: For seasoning.
- Honey: An optional added sweetener. It can help if your peaches aren’t fully ripe.
- Ground Cumin: Another optional ingredient. It adds warm, earthy depths and a subtle complexity to the salsa’s overall taste.
How to Make Peach Salsa
Salsa recipes are typically quick and easy. You can boil this one down to just three simple steps:
1. Prep the ingredients. Peel and dice the peaches (blanching first if needed). Dice the bell pepper and onion. Finely mince the jalapeno.
2. Mix. Combine the diced peaches, red bell pepper, onion, and jalapeno in a large bowl. Stir in the chopped cilantro and squeeze lime juice over the mixture. Add the honey and cumin, if desired, and season to taste.
3. Chill and serve. Cover the salsa with plastic wrap and chill for at least 30 minutes. Serve and enjoy!
Tips for the Best Peach Salsa
The following tips will help you make the very best peach salsa. I’ve also included some of my favorite variations in the last tip.
- The riper, the better. Fully ripe but firm peaches provide the best balance of sweetness and texture. Overripe peaches can make the salsa too mushy.
- Aim for peeling perfection. If peeling is difficult, blanch the peaches in boiling water for 30 seconds. Then, shock them in an ice bath to easily remove the skins.
- Keep things uniform. Keep the peach, bell pepper, and onion pieces similar in size to ensure a balanced mix in every bite.
- Tweak the heat. For milder salsa, remove all seeds and membranes from the jalapeno. If you want it hotter, leave in some seeds or add more jalapeno.
- Skip the bottled stuff. Bottled lime juice just doesn’t have the same flavor as freshly squeezed.
- Smooth it out. For a less chunky consistency, pulse the ingredients a few times in a food processor. Be careful not to overmix to maintain some texture.
- Have fun with variations. Add diced fresh tomatoes, avocado chunks, or corn kernels for a more savory salsa. For a tropical twist, mix in pineapple or mango. A dash of freshly squeezed blood orange juice is another nice touch.
How to Serve Peach Salsa
You can always pair your peach salsa with tortilla chips, but that’s not your only option! Here are some of my favorite ways to use this delicious salsa:
How to Store
Unlike store-bought salsa, peach salsa tastes best when fresh. But you can keep the leftovers for a few days.
To Store: Transfer the salsa to a clean, lidded jar or other air-tight container. Refrigerate it for up to 3 days. Keep in mind the flavors may intensify the longer it sits.
Peach Salsa
6
servings10
minutes66
kcalThis fresh peach salsa is the perfect topper for grilled meats, fish, and more! It’s light, refreshing, and full of sweet flavor.
Ingredients
4 ripe peaches, peeled, pitted, and diced
1 red bell pepper, diced
1 small red onion, finely diced
1 medium jalapeño, seeded and minced (adjust for heat preference)
1/4 cup fresh cilantro, chopped
juice of 1 lime
1 tablespoon honey (optional, for extra sweetness)
1/2 teaspoon ground cumin (optional, for depth)
salt and freshly ground black pepper (to taste)
Instructions
- Peel and dice the peaches. If they’re too soft to peel easily, blanch them in boiling water for 30 seconds. Then, transfer to an ice bath. The skin will come off easily.
- Dice the red bell pepper and onion, and mince the jalapeño.
- In a large bowl, combine the diced peaches, red bell pepper, red onion, and jalapeño. Stir in the chopped cilantro.
- Squeeze the lime juice over the mixture. If desired, add honey for a touch of sweetness and cumin for a subtle earthiness. Season with salt and pepper to taste.
- Cover and refrigerate for at least 30 minutes to let the flavors meld. Enjoy with tortilla chips or as a topping for grilled chicken, pork, or seafood.
Notes
- Choose fully ripe but still firm peaches for the best results.
- Dice the ingredients uniformly for an even balance.
- For milder salsa, remove the jalapeno seeds. Leave a few in if you like a lot of heat.
- For a smoother salsa, gently pulse in a food processor. (Don’t overmix.)
