Fresh Peach Salsa Recipe
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This sweet and spicy salsa uses peaches in place of tomatoes for a fun twist on traditional salsa. It’s the perfect summer dip or for any time you have delicious fresh peaches on hand.
A MUST MAKE RECIPE WHEN YOU HAVE FRESH PEACHES
If you’re anything like me, you can turn chips and salsa into a meal. And if there’s guacamole involved, then even better, because now we’ve got our fat and protein covered.
In fact, I regularly make nachos into lunch or dinner, and this easy peach salsa is such a fun way to add some flair to your usual salsa’d dishes, and an especially great way to use up peaches during peach season.
Peaches are one of those fruits that the season is so short, but when it’s happening, there is nothing we want more in this house than peaches any way we can get them.
Aside from the obvious straight up, we also always like to make a batch or two of peach ice cream, a peach pie, and this peach salsa at the bare minimum so we can eat peaches at as many meals as we can.
When I made my strawberry salsa, you all loved it. I knew that peaches were next on my list to add to my easy salsa recipe base, and now you’re going to want peach salsa on every last tortilla chip you can get your hands on and I’m not even sorry to be the reason for that.
Peaches bring a bright, sweet flavor to salsa, just like tomatoes. You’re going to love how they stack up against the bitey-ness of onion, jalapeño, and cilantro. I can already hear your chip bag opening if I listen hard enough.
PEACH SALSA INGREDIENTS
You’ll need lots of fresh ingredients for this peach salsa recipe, and of course, there is wiggle room. Be sure to read each ingredient carefully for my best suggestions of variety so your salsa is as top notch delicious as possible!
FRESH PEACHES: you can use yellow or white peaches in this recipe. Be sure you’re picking peaches that are ripe and juicy but not yet squishy. I aim for about 2 and ½ cups when diced, which is about 2 large peaches. You can keep the skin on or take it off (I prefer to remove it).
BELL PEPPER: I prefer the taste of a sweet bell pepper in my salsa, and I chose a red one almost entirely on visuals (I wanted the peaches to be the only thing with that bright orange color). Yellow was my next choice. You can absolutely use an orange or green bell pepper.
ONION: I used a sweet white onion in this salsa, but I often use a red onion when I make homemade salsa. Any variety of onion is fine here. You know how much bite you prefer!
FRESH CILANTRO: classic! I admit to filling my measuring cup pretty tightly and adding the overflow to my salsa. In my opinion, there’s never too much cilantro.
GARLIC: I used 3 garlic cloves, but you can measure the amount of garlic you add with your heart. Vanilla extract and garlic… There’s rarely too much of either in any recipe ever.
JALAPEÑO PEPPER: keep or get rid of as many seeds as you prefer here. The more seeds, the spicier your salsa will be. I like to keep some because I like a little heat, but I also like to actually taste my food, so I don’t add all of them.
LIME: we’ll be using the zest of an entire lime as well as all of the juice.
SALT: I have used table/Kosher salt in my salsa but also coarse sea salt. Be sure you’re adjusting the amount of salt you add if you’re using something with large crystals. The amount in the recipe is written for table/Kosher salt. Be sure to check the notes about adjustments if you use a different crystal size.
HOW TO MAKE PEACH SALSA
If you can chop/dice/mince and mix, you are well on your way to being a salsa-making pro. It’s so simple, even my kids can do it… With their kid knives, duh!
STEP #1
In a large bowl, combine the peaches, bell pepper, onion, cilantro, garlic, and jalapeño pepper then stir to combine.
STEP #2
Add the lime juice, lime zest, and salt, then stir to distribute evenly. Taste and add more salt, if needed. Allow to chill in the refrigerator for at least 2 hours for flavors to marry.
Aaaaand, that’s it. That’s literally it. This is such a simple recipe!
PEACH SALSA RECIPE VARIATIONS
We love this peach salsa recipe as written, but feel free to take any of the suggestions below for your own spin.
CHANGE UP THE FRUIT: make a combo peach/mango salsa by replacing half the peaches with diced ripe mango. You can also use nectarines in place of the peaches if you don’t want to peel off that fuzzy skin.
ADD TEXTURE: corn makes a great addition to salsa, and a sweeter corn would make a great complement to the peaches. Avocado is another great addition to salsa to add some extra fat and creaminess. Beans also work great in salsa, too!
CRANK THE HEAT: add some chili flakes if you want to kick things up a notch.
PICKLE IT: well, not the whole lot, but perhaps consider swapping out the raw onion or raw jalapeño for a pickled version of both or either.
ADD TOMATOES: while the peaches are replacing the tomatoes in this peach salsa, there’s no reason we can’t keep the tomatoes around! I like to use juicy cherry or grape tomatoes and halve or quarter them when they aren’t the star of the show.
CAN I USE CANNED PEACHES IN THIS SALSA RECIPE?
While you certainly can use canned peaches, they are much sweeter than fresh peaches as they’re typically stored in syrup. If you want to use canned peaches, look for ones that have been canned without sugar and just heat.
HOW TO SERVE PEACH SALSA
Whenever we make salsa, it rarely actually makes it to the fridge. BUT! Allowing the salsa to “marry” in the fridge will make it more flavorful. I just personally have zero salsa patience.
Serve with your favorite salty tortilla chips or corn chips, alongside taco casserole, on top of taco zucchini boats, or with your sheet pan quesadillas.
MORE RECIPES TO ENJOY DURING PEACH SEASON
Peach Salsa Recipe
Ingredients
- 2 large fresh peaches pitted, skinned, and diced; about 2 and ½ cups when diced
- ½ bell pepper1 diced
- ¼ cup diced onion2
- ⅓ cup chopped fresh cilantro
- 3 cloves of garlic minced
- 1 small jalapeño pepper seeded and minced3
- juice and zest of 1 lime
- ½ teaspoon salt4
Instructions
- In a large bowl, combine the peaches, bell pepper, onion, cilantro, garlic, and jalapeño pepper then stir to combine.2 large fresh peaches, ½ bell pepper1, ¼ cup diced onion2, ⅓ cup chopped fresh cilantro, 3 cloves of garlic, 1 small jalapeño pepper
- Add the lime juice, lime zest, and salt, then stir to distribute evenly. Taste and add more salt, if needed. Allow to chill in the refrigerator for at least 2 hours for flavors to marry. Serve chilled or at room temperature with chips. Store leftovers covered tightly in the refrigerator for up to 3 days. I do not recommend making this salsa too far ahead of time nor freezing it.juice and zest of 1 lime, ½ teaspoon salt4
Notes
- Bell pepper: I used a red pepper, but you can use any you prefer.
- Onion: I used a sweet white onion, but I also like to use red onions in my salsa, too. Use your preference.
- Jalapeño pepper: I usually leave some of the seeds in when I make salsa because I like a little heat. Removing all the seeds will keep the heat down, and keeping them all will make this salsa very spicy.
- Salt: this measurement is for table/Kosher salt. If you prefer sea salt, reduce amount to about ¼ teaspoon. You can always add more salt if it’s not salty enough for you after you taste it.
Nutrition Disclosure
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.