This Peach Salsa recipe is super easy to make, and so versatile! It’s a sweet, summery side, dip, or topping that’s perfect for your next barbecue, picnic, or family meal.
Bring on summer!
I just love all of the fresh fruits and vegetables this time of year. And how the ripeness of summer brings out the sweetest, juiciest peaches.
What better way to celebrate this glorious fruit than by incorporating it into a vibrant, zesty peach salsa? We love it so much, and I think you will, too!
This recipe is the perfect balance of sweet and just a touch of heat, making it an irresistible appetizer or topping for grilled fish, chicken, or tacos.
It’s incredibly easy to make, packed with fresh ingredients, and will quickly become your new go-to summer recipe!
Table of Contents
Why you’ll love this easy summer recipe!
- Quick and easy: It’s ready in under 15 minutes with just a few simple chops.
- So fresh: Made with ripe peaches, juicy tomatoes, crunchy red onion, vibrant cilantro, and a kick of jalapeño.
- Perfect balance of flavors: Sweet, spicy, tangy, and refreshing in every bite!
- Versatile: Use it as a dip with tortilla chips, a topping for grilled protein, or as a vibrant addition to taco bowls and salads.
- Naturally vegan, dairy-free, and gluten-free: Everyone can enjoy this delicious treat!
Ingredient notes
- Ripe peaches: The star of the show! Use yellow peaches that are slightly soft but not mushy. Look for ones that smell fragrant and have a rich, golden color. If they are too firm, they will be tart and not sweet.
- Tomatoes: use halved or quartered cherry tomatoes, depending on how big or small you want the tomatoes to be.
- Red onion: Adds a beautiful purple color and a sharp bite that contrasts the sweetness of the peaches. Dice them finely for this recipe.
- Jalapeño: Provides that signature salsa heat. For a milder salsa, remove the seeds and membranes. If you love a spicy kick, include some of the seeds.
- Fresh cilantro: Essential for that bright, herbaceous flavor that is crucial for any good salsa.
- Fresh lime juice: Brightens all the flavors and adds that necessary zesty tang.
- Pinch of salt & pepper: Just a touch to enhance all the other flavors.
Step-by-step instructions
This peach salsa is SO easy to make!
You’ll find the full list of ingredients along with measurements, and more detailed instructions in the printable recipe card at the bottom of this post. Here are some step-by-step photos to show you how simple this recipe is.
Dice and Chop: This is the most “work” you’ll have to do. Start by finely dicing the red onion and jalapeño. Halve or quarter the cherry tomatoes. Dice the bell pepper. Chop the fresh cilantro. Peel and dice the peaches into small, bite-sized pieces.
Combine and Toss: In a large bowl, simply combine all of your chopped ingredients along with the lime juice, salt, and pepper.
Chill and Marinate: Here’s the most important step: let the salsa rest! While you can technically enjoy it immediately, allowing the salsa to chill in the refrigerator for at least 30 minutes (or even up to an hour) makes a huge difference. This time allows the flavors to meld, the onions and jalapeños to soften slightly, and the juices from the peaches to create a natural, sweet, and tangy base.
Marlynn’s Tip
Top tips to make the best peach salsa
- Use ripe, but firm peaches: Look for peaches that give slightly when you press them. Overly ripe peaches will turn to mush and create a soggy salsa.
- Control the heat: Start with half of a jalapeño if you are sensitive to spice. Remember, you can always add more, but you can’t take it away!
- Don’t skip the chill time: This really is key to developing that perfect flavor depth.
- Leftovers? This peach salsa keeps well in an airtight container in the refrigerator for up to 3 days. The flavors will continue to develop, and the peaches may release a bit more juice.
Recipe FAQs
Yes! Thaw the peaches first, then dice and use in the recipe.
If peaches aren’t in season yet, you can use nectarines, mango, or even pineapple.
Store salsa in an airtight container in the refrigerator for up to 3 days.
Serving suggestions
This salsa is so versatile! Here are a few ways to enjoy it:
- The classic dip: Serve it chilled with a large bowl of salty tortilla chips.
- The protein topping: It’s absolutely divine spooned over grilled salmon, white fish like our cod en papillote, or over Hawaiian BBQ chicken.
- Taco night perfection: It’s a game-changer as a topping for our air fryer shrimp tacos, taco bowls, or over shrimp tostadas.
- A vibrant side: Serve a big scoop alongside grilled arugula, over chicken teriyaki donburi bowls, or as a side for grilled seafood boil foil packets.
🍷 🥂 Wine pairings
Off-Dry Riesling: The slight sweetness in an off-dry Riesling acts as a cooling agent against the spicy jalapeño, while its high acidity mirrors the fresh lime juice. Look for a bottle from the Columbia Valley or Germany’s Mosel region.
Sauvignon Blanc: If you prefer a bone-dry wine, a zesty Sauvignon Blanc is a fantastic match. Its natural herbaceous notes harmonize beautifully with the fresh cilantro, and the citrus-forward profile enhances the bright peach flavors.
More salsa recipes
Dips, Sauces, Seasonings
Mango Habanero Salsa
Side Dishes
Pineapple Mango Salsa
Appetizer Recipes
Mango Pico de Gallo (Mango Salsa)
Did you make this recipe? Don’t forget to leave a 5-Star 🌟🌟🌟🌟🌟 rating in the recipe card, and if you really loved it, please leave a comment further down on the page. Thank you!
Follow on Instagram
Peach Salsa
Ingredients
- 3 large ripe peaches, peeled, pitted, and diced
- 1 cup tomatoes, diced
- 1 red bell pepper, seeded and diced
- 1 jalapeno, seeded and finely diced
- ¼ cup finely diced red onion
- 2 Tablespoons chopped cilantro
- juice from one lime
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Instructions
- In a large bowl, add all of the ingredients. Toss together to combine. Serve immediately or store in the refrigerator until you are ready to use it (up to 4 days)
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
