This homemade peach salsa is my secret summer weapon. Bright, fresh, and bursting with flavor, no one sees it coming, but everyone loves it!
Sweet, juicy peaches and zesty lime meet crunchy red peppers and spicy jalapenos. It’s the ultimate celebration of sweet and savory, with just a hint of spice.
And my favorite part is that it doesn't require any cooking!
WANT TO SAVE THIS RECIPE?
I make it a few hours ahead of time and refrigerate it until I'm ready for it. Then, I set it out with tortilla chips for scooping or spoon it over grilled chicken, pork, or seafood.
Either way, it’s vibrant, satisfying, and the best way to take advantage of peach season. Oh! And just wait until you try it for Taco Night! *chef's kiss*
Ingredients for Fresh Peach Salsa
- Ripe Peaches: Refreshing and fruity, they pair surprisingly well with the savory ingredients. I've always used yellow peaches, so if you try it with white, let me know how it goes!
- Red Bell Pepper: Adds a crisp texture, mild sweetness, and a gorgeous red hue. I've never used other varieties (green, yellow, etc.), but I'm sure they'd work, as well.
- Red Onion: For a sharp, tangy bite to balance the sweetness of the fresh fruit.
- Jalapeno: Adjust the amount to suit your tastes. I start slow and add more until I have just the right amount of heat.
- Fresh Cilantro: An essential salsa ingredient! It’s bright and herbaceous, adding a fresh, zesty note.
- Fresh Lime Juice: Use freshly squeezed lime juice to add a tangy citrus kick to the salsa.
- Salt & Black Pepper: For seasoning. As with the jalapenos, I start slow. You may not need as much as you think.
- Honey: An optional added sweetener. It can help if your peaches aren’t fully ripe.
- Ground Cumin: I've listed this as optional because some people don't like cumin. But I think it's what sets this salsa apart from other recipes. It adds warm, earthy depths and a subtle complexity to the overall taste.
How to Make Peach Salsa
Fruit salsa recipes are typically quick and easy. You can boil this one down to just three simple steps:
1. PREP. 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 & SERVE. Cover the salsa with plastic wrap and chill in the fridge for at least 30 minutes. Serve with tortilla chips or as a topper and enjoy!
Tips for the Best Peach Salsa
This is one of my favorite salsa recipes, so I make it quite often. As a result, I have a few excellent tips. I’ve also included some of my favorite variations.
- Use ripe peaches. Fully ripe but firm peaches provide the best balance of sweetness and texture. Overripe peaches can make the salsa too mushy.
- Keep things uniform. Keep the peach, bell pepper, and onion pieces similar in size. This will ensure a balanced mix of fresh fruit and veggies in every bite.
- Tweak the heat. For milder salsa, remove all seeds and membranes from the jalapeno. I like a little spice, so I typically leave in a few seeds.
- Avoid bottled lime juice. Always use fresh lime juice. The bottled stuff just doesn’t have the same flavor.
- 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. I sometimes add fresh diced tomatoes, avocado chunks, or chili powder for a more savory salsa. For a tropical twist, mix in pineapple or mango. Or add some freshly squeezed blood orange juice!
How to Serve Fresh 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 it:
- Tacos
- Taco salad
- Seafood
- Nachos
- Garden salads
- Grilled chicken
- Grilled or roasted pork
How to Store
Unlike store-bought varieties, peach salsa tastes best when fresh. But you can keep the leftovers for a few days. I don't recommend freezing, though.
To Store: Transfer leftover salsa to a clean, lidded jar or other airtight container. Refrigerate it for up to 3 days. Keep in mind the flavors may intensify the longer it sits.
More Salsa Recipes You'll Love
Tomatillo Salsa Verde
Fresh Pineapple Salsa
Copycat Chipotle Corn Salsa
Fresh Mango Salsa
Peach Salsa
6
servings10
minutes68
kcalThis fresh peach salsa is perfect for dipping or as a topper for grilled meats, fish, and more! It's light, refreshing, and full of sweet, summer 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.)
Nutrition
- Total number of serves: 6
- Calories: 68kcal
- Fat: 0g
- Sodium: 15mg
- Potassium: 211mg
- Carbohydrates: 16g
- Fiber: 2g
- Sugar: 13g
- Protein: 1g
- Vitamin A: 1022IU
- Vitamin C: 35mg
- Calcium: 13mg
