Fresh Peach Salsa - iFoodReal.com (original) (raw)

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 jalapeno salsa.

Table of contents

• Ingredients You Will Need
• How to Make Peach Salsa
• Storing
• Serving the Salsa
• More Salsa Recipes to Try

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 grilled 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

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!

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.

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.

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.

• Pork: Grilled pork tenderloin comes to mind right away.
• Salmon: Place it on top of a slice of grilled salmon. True summer!
• Chicken: Chicken breast on the grill or cilantro lime chicken are calling peach salsa’s name.

More Salsa Recipes to Try

• Pico de gallo
• Black bean and corn salsa
• Strawberry mango salsa
• Shrimp ceviche
• Salsa guacamole

• ▢ 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

Cook ModePrevent your screen from going dark

• 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.

🎉 Last step! If you made this recipe, please leave a review and let us know what you think!

• 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.

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

Nutrition information is automatically calculated, so should only be used as an approximation.

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