by Olena

Fresh Peach Salsa

Olena's image
Olena Osipov
5 from 6 votes

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Fresh Peach Salsa is sweet and spicy salsa that goes well with chips, on top of fish or meat, or spooned over tacos. It is true summer in a bowl!

In our house, adults and big kids are huge fans of fruity salsas like mango salsa and pineapple salsa.

Fresh peach salsa with tomato, jalapeno and cilantro in blue bowl and tortilla chips nearby.

This peach salsa recipe is so good that I am willing to sacrifice fresh peaches for it. And for Instant Pot peach cobbler too!

If you know me, you know I am obsessed with seasonal fruit and berries! We try to eat fresh local fruit raw until we are “sick of it”. I refuse to cook it!

However, I do love a good homemade peach salsa during a peach season. Technically, it is fresh fruit salsa. We love to serve it over cedar plank salmon or replace creamy coleslaw in these reader-favorite shrimp tacos.

So, if it is July, August or September, or just a peach season where you live, grab a few peaches and let’s make this delicious fruit salsa!

No matter how or where you eat it, it will be a hit!

Ingredients You Will Need

Peaches, red onion, lime, cilantro, tomatoes, jalapeno.

The ingredients are simple.

  • Peaches: The best peaches to use for salsa are soft and give in a bit to the touch. Any variety of peaches work well in this recipe. You do not have to peel the peaches. Once diced, you will not taste the skin.
  • Tomatoes
  • Red onion
  • Cilantro
  • Jalapeno pepper
  • Limes

How to Make Peach Salsa

Peach salsa is very simple and quick to make. You just need a little bit of patience to chop and dice the fruit and veggies. Dice, combine, stir and enjoy!

Peach cut in quarters with a knife on a cutting board.

Core and dice peaches: Using a sharp knife, slice each peach to the pit in half all around. Then slice into quarters. Now it should be easy to remove the pit with your hands.

Dice the peaches. Make sure your knife is sharp before dicing peaches so you don’t end up with mushy salsa.

Diced tomato, peaches, red onion, jalapeno, cilantro and spices in glass bowl.

Chop remaining ingredients: Finely chop tomatoes, onion, cilantro and jalapeno to roughly the same size to ensure you get all the amazing flavors in one bite.

If you want salsa to be more spicy, do not seed the jalapenos. For mild salsa, remove the membrane and seeds.

Fresh peach salsa with tomato, jalapeno and cilantro in blue bowl.

Combine and let stand: Stir all the chopped ingredients together and add fresh lime juice, salt and pepper. If you want your salsa to be even more spicy, add chili powder to taste.

It is best to refrigerate homemade salsa for at least 15 minutes so all the flavors develop. Grab a chip and do a taste test. Adjust any seasonings more, if you wish.

Storing

Like all salsas, peach salsa will start to leak juices pretty much right away.

Refrigerate salsa in an airtight container or Mason jar and it should last for up to 4 days.

If you like a very fresh salsa, you can make it ahead. Add finely diced ingredients into a bowl without stirring or adding salt until you are just about ready to serve. It will last longer that way.

Serving the Salsa

Peach salsa is usually served as a dip with chips. For healthier option, serve with slices of zucchini instead of chips.

Salsa can be served alongside or on top of a number of meat dishes.

More Salsa Recipes to Try

Blue corn tortilla chips with peach salsa on it.
Fresh Peach Salsa

Fresh Peach Salsa

Peach Salsa is sweet and spicy salsa that goes well with chips, on top of fish or meat, or spooned over tacos. It is true summer in a bowl!
5 from 6 votes
Print Save Rate
Course: Appetizer
Cuisine: Mexican
Diet: Gluten Free
Prep Time: 20 minutes
Total Time: 20 minutes
Servings: 10 servings
Calories: 48kcal
Author: Olena Osipov

Ingredients

  • 2 lbs peaches rinsed & dried
  • 1 lb ripe tomatoes diced
  • 1 small bunch cilantro finely chopped
  • 1/3 cup red onion minced
  • 1 lime juice of
  • 1 jalapeño seeded & minced
  • 1/2 tsp salt
  • Ground black pepper to taste

Instructions

  • To dice the peaches, cut each peach in quarters all the way to the pit, then remove slices off of the pit. Dice and add to a large bowl. Prep other ingredients.
  • Add tomatoes, red onion, jalapeno, lime juice, salt and pepper.
  • Stir, cover and refrigerate for about 15 minutes, if you have time. Taste and adjust any seasonings, if you wish. For more heat, add chili powder.
  • Serve with tortilla chips or pile up on top of grilled meats and fish, or spoon over tacos.

Notes

  • If you want salsa to be more spicy, do not seed the jalapenos.
  • Store: Refrigerate salsa in an airtight container or Mason jar and it should last for up to 4 days.
  • Make ahead: If you like a very fresh salsa, you can make it ahead. Add diced ingredients into a bowl without stirring or adding salt until you are just about ready to serve.

Nutrition

Serving: 1cup | Calories: 48kcal | Carbohydrates: 12g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 119mg | Fiber: 2g | Sugar: 9g

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