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Scoop it, top it, or dip it, you’ll find reasons to make peach salsa all summer long!
Made with diced peaches, red bell pepper, red onion, jalapeño, and fresh cilantro, this salsa is an irresistible addition to any meal.
This fresh peach salsa recipe puts is a favorite.
Contents
Perfect Peach Salsa!
- Make fresh peach salsa in minutes. Simply chop and stir.
- Serve it with tortilla chips or over-grilled chicken or fish.
- A fresh and flavor packed salsa, it’s easy to make.
- Just like mango and pineapple salsa, peach salsa has a perfect balance of sweet and heat.
- No need to wait for peach season, canned or frozen peaches work too.
Ingredients and Variations
Peaches: Fresh peaches have great flavor, but if it’s not peach season, try frozen peaches thawed and chopped.
Veggies: Crisp bell peppers and red onion add crunch and flavor.
Jalapeno: Remove and discard the seeds before mincing jalapenos. Pickled jalapenos can be used in place.
Seasoning: Lime juice adds flavor and helps keep the peaches from browning. Since most of the flavor comes from the fruit, A little chili powder and salt are all that’s needed.
VARIATIONS: Mix and match peaches with diced nectarines, mangoes, pineapple, strawberries, or tomatoes. Adding some diced avocado will add a creamy texture, roasted corn kernel or a can of drained black beans will add a pop of color and texture to peach salsa.
How to Make Peach Salsa
- Toss diced peaches with lime juice in a large bowl (per the recipe below).
- Add remaining ingredients and allow to rest for 15 minutes before serving.
Serving Suggestions
- Use peach salsa as a dip with tortilla chips or celery stalks, or spoon it over grilled chicken, fish, or pork.
- Serve it with tortilla chips as an appetizer or snack.
- Spoon it over fish tacos.
Storing Peach Salsa
Keep leftover peach salsa in an airtight container in the refrigerator for up to 3 days and drain before serving.
Got More Peaches?
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Peach Salsa
This fresh & flavorful peach salsa is a sweet creation with a slightly spicy twist.
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Dice the peaches and add to a bowl. Toss with lime juice.
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Add bell pepper, onion, jalapeno, cilantro, olive oil, chili powder, and salt. Toss to combine and let rest 15 minutes before serving.
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Serve with tortilla chips or spoon over grilled chicken or fish.
Frozen or canned peaches will last longer without browning. Fresh peaches can be used and should be eaten on the same day.
To Peel Fresh Peaches:
1. Bring a medium saucepan of water to a boil. Prepare a bowl with ice water.
2. Cut a small “X” in the bottom of each peach and place in the boiling water for 30 seconds.
3. Transfer to the ice water to cool for 1 minute. The skin should easily peel off the peaches.
Calories: 63 | Carbohydrates: 11g | Protein: 1g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Sodium: 159mg | Potassium: 193mg | Fiber: 2g | Sugar: 8g | Vitamin A: 1281IU | Vitamin C: 48mg | Calcium: 10mg | Iron: 0.5mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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