Fresh peaches are a summer delight. Juicy, sweet, and delicious this tree fruit pairs perfectly with grilled chicken or pork. It can be sliced and layered into a pie crust to bake and is tasty eaten with vanilla ice cream. Try this peach salsa recipe and add a little extra pepper if you like.
An easy Peach Salsa made with 6 ingredients – fresh peaches, jalapenos, red onions, lime juice, cherry tomatoes, and cilantro. Goes great with tortilla chips or on top of your favorite tacos!
Picking the right peaches to use in this salsa will maximize its texture and flavor. When shopping for peaches, grab ones that are plump and heavy for their size. Avoid any with dry skin, as that may mean they’re a bit dehydrated.
It’s important to pick peaches that are ripe but not too soft. You should be able to apply a bit of pressure to the outside without breaking through to the flesh. If the peaches are too ripe, they will be hard to dice and will make the peach salsa a bit soggy and mushy.
4 medium peaches, washed and diced
2 jalapenos, seeds removed and finely diced
1/4 cup finely diced red onion
1/4 cup diced cherry tomatoes
1 lime, juiced ( about 2 T)
2 T diced cilantro, packed
1/4 t kosher salt, plus more to taste
- Add all ingredients to a medium bowl and toss together to combine.
- Taste and season with more salt (or sugar – see notes) if necessary.
- Serve immediately or cover and refrigerate for up to 3 days.
- TIPS AND SUBSTITUTIONS
- If you find that the salsa or peaches aren’t sweet enough, mix in 1/4 to 1/2 tablespoon of granulated sugar. Swap this with brown sugar or maple syrup for more robust flavors.
- For a spicier salsa, use serrano or habanero peppers instead of jalapenos.
- For even bites, dice everything into evenly sized cubes.
- Want to add even more to this salsa? Diced pineapple and mango will give it a tropical vibe, crumbled feta or goat cheese will help it taste a little saltier, and blueberries and strawberries in place of the tomatoes will make it even sweeter.
- To allow all of the flavors to meld together, let the salsa sit in the fridge for 2 hours before serving. If you don’t have the time to let everything marinate, you can serve it immediately.
- If the salsa is watery, drain any liquid before serving. Depending on how long the salsa sits, the lime juice will settle and the salt may release too much moisture from the fruit.
Sound good? Try some of our other recommended recipes!