Easy Fresh Peach Salsa

Peachy keen on peach salsa

Friends, hello! Peach salsa! It's one of my favorite things to do with juicy, ripe peaches—the kind that are so fragrant, they beckon you before you even spot them at the farmers market. I know you know what I’m talking about! Peach season is the best.

Truly, peaches are one of the highlights of summer. As a nutritionist, I love that they're as healthy as they are tasty! Peaches are rich in vitamins A and C, and the skin and flesh are loaded with antioxidants. Peaches are also a great source of dietary fiber, which is essential for good digestive health. What’s not to love?!

Tomatoes and peaches are great friends, as anyone who’s added slices of peach to caprese salad is well aware. Add a jalapeño, a little fresh cilantro, some red onion, and lime juice and magic happens. 

Obviously, salsa is for scooping onto tortilla chips and accompanying other foods, but peach salsa is absolutely perfect on a piece of crusty multigrain baguette smeared with a little fresh local goat cheese. Of course, you can’t go wrong with serving it with tortilla chips as an appetizer or snack, either.

Although peach salsa isn’t exactly a traditional Mexican recipe, it still pairs well with dishes like black bean tostadas, bean and cheese tacos, and black bean enchiladas. (If you have meat eaters in your household, this salsa also works well with pork and chicken.)

Gather your ingredients

You'll find specific quantities in the printable recipe card at the end of this post (use the "Jump to Recipe" button to skip on down if you prefer), but here's a quick overview of everything you'll need to make this peach salsa recipe:

• Fresh ripe peaches --> Pro-tip: You can also use nectarines, which are peaches with a genetic mutation that makes them fuzz-free.
• Tomatoes --> Save those juicy heirloom tomatoes for snacking; for this peach salsa, you want something more like a Roma tomato; less juicy means your salsa won’t end up watery.
• Red onion --> Not an onion fan? Don’t worry, the flavor isn’t too strong; the lime juice pickles the onion, mellowing its flavor.
• Jalapeño --> The sweet-and-spicy element of peach salsa is the best part! Of course, if you're not a fan of heat, you can swap in bell pepper. Green bell pepper has a grassy flavor to it, while yellow, orange, and red bell peppers are sweeter.
• Cilantro --> If you’re an avowed cilantro hater, you can skip it, or use basil or mint instead. Parsley is another option, although I do like other herbs more.
• Lime juice --> Always use fresh lime juice, as bottled lime juice typically has a flat flavor. Some recipes call for cider vinegar, so if you'd like to give that a try, go for it!
• Salt and pepper --> To bring everything together.

Step 1: score your peaches

Score the bottom of each peach with an X and set them in a bowl with the scored side facing up. Bring a kettle or pot of water to a heat-proof boil.

Pour the boiling water over the peaches and let them sit in the water for up to a minute.

Remove the peaches from the bowl with a slotted spoon, then when they’re cool enough to handle, peel off the skin.

Step 2: Make peach salsa!

Dice the peeled peaches and place them in a bowl. (You can use the one you soaked the peaches in, but wipe it dry first.) Add the diced tomatoes, red onion, and jalapeño, along with the cilantro and lime juice.

Toss everything together, then season to taste with salt and pepper before serving or refrigerating.