Fresh Peach Salsa - Easy and Delicious!
Homemade Peach Salsa is what summer cooking is all about—seasonal produce, minimal effort, and maximum flavor. With juicy fresh peaches and tomatoes, zippy jalapeño and lime, and crisp red onion, this is a recipe that will become a new summertime tradition.
Servings 4
Calories 102kcal
Ingredients
- 4 large peaches
- 2 large tomatoes
- ½ large red onion finely diced
- 1 medium jalapeño
- ½ bunch cilantro chopped (about 4 tablespoon chopped)
- 1 medium lime juiced
- salt and pepper to taste
Instructions
- Score the bottom of each peach with an X, and place them in a large bowl, X's up.4 large peaches
- Boil a kettle, and then pour the hot water over the peaches. Let them sit about 30 seconds to 1 minute, then remove from the hot water with a slotted spoon.
- Peel all 4 peaches. The scored skin should be loose and easy to remove.
- Dice the peeled peaches, and place into a large bowl. (You can use the same one as for soaking the peaches; just wipe it dry first.)
- Dice the tomatoes and red onion, and add to the peaches.2 large tomatoes, ½ large red onion
- Slice the jalapeño in half and using a small spoon, scrape the seeds and ribs from the inside of the pepper, reserving them in case you decide your salsa needs more heat. Finely dice the jalapeño, and add to the peach mixture.1 medium jalapeño
- Add the minced cilantro and juice from ½ a lime. Give everything a good toss, season with a bit of salt and pepper, and taste it.½ bunch cilantro, 1 medium lime
- If you want more acid, add the rest of the lime juice. If it needs more heat, add the seeds and ribs from the jalapeño.
- Let the salsa rest in the refrigerator for about 30 minutes before serving to give the flavors time to develop.
- Enjoy as is with tortilla chips, on crusty baguette slices with goat cheese, or in any number of other equally amazing ways.
Notes
- Nutrition values are an estimate only
- Start with the best peaches. Use fresh, ripe, in season, local peaches for the very best salsa. There’s no way to doctor up mediocre peaches, and mealy peaches (gross) are even worse!
- Adjust the heat to your liking. Depending on how spicy you like your salsa, you may want to remove the ribs and seeds from your jalapeño, or use the whole thing. I used the ribs and seeds from half of my pepper. Remember, heat will develop as the salsa sits a bit, and you can add more heat but you can't take it away.
- Season to taste. And that doesn’t just mean with salt and pepper—if you want more acid, add the rest of the lime juice. If it needs more heat, add the seeds and ribs from the jalapeño.
- Make it in advance if you can. Peach salsa is best made a couple of hours in advance and left to sit in the fridge so the flavors can develop a bit.
- When peaches aren't in season, you can use pineapple, strawberries, or make mango salsa with this same formula.
Nutrition
Calories: 102kcal | Carbohydrates: 25g | Protein: 3g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.2g | Sodium: 29mg | Potassium: 483mg | Fiber: 5g | Sugar: 18g | Vitamin A: 1438IU | Vitamin C: 31mg | Calcium: 26mg | Iron: 1mg