This fresh, sweet and tangy homemade Peach Salsa is the ultimate hot weather appetizer. It is perfect for eating with chips, spooned onto toast as a bruschetta or served atop your favorite grilled meats. Do yourself a favor and make it before peach season is over!!
I don't know about you, but where I live, peaches are in peak season. They're at just about every stall at the Farmer's Markets, and as one of my favorite fruits, I simply can't resist buying them in bulk. While I often turn the beautiful stone fruit into desserts (remember my peach cobbler??), this salsa is a lovely change of pace.
Why You Will Love This Salsa
It is only recently that I have been turned onto the concept of fruit salsa (remember my Mango and Pineapple Salsa??), and friends? I love them. They're sweet and savory, juicy, and simply bursting with flavor. This homemade Peach Salsa is no exception.
What's even better is how easy this salsa recipe is to pull off. There's zero cooking involved, meaning you can keep it cool in the kitchen. And with just 15 minutes of chopping effort, you can have a summer condiment that will knock your socks off!
With the tender flesh of the peaches and the crunch of peppers and onions, this fruit salsa is a textural marvel. Serve it as an appetizer or side dish, over meat or straight from the bowl; no matter how you serve it, you're sure to fall in love.
As a naturally vegan and gluten free snack, this fresh Pico-de-gallo style peach salsa is a perfect recipe for potlucks, picnics, pool parties and barbecues. What's more, you can also customize this simple salsa recipe to your liking - increase or decrease the heat, add or substitute ingredients, whatever you want!
Convinced yet? I thought so. Now let's get started!
With fewer than 10 ingredients, this peach salsa recipe is a breeze to pull together. Here's everything you'll need:
- Peaches - Fresh peaches are one of summer's greatest joys. Choose ripe peaches that yield under gentle pressure from your thumb and that smell deeply aromatic. If you need to ripen the peaches quickly, place them in a paper bag, fold it shut and wait about 24 hours.
- Bell Pepper - Any color of peppers will do here, though I prefer red, orange or yellow in this particular application. If you opt to use a green capsicum, please note that the flavor will be more earthy and savory than if you used a colorful pepper.
- Cilantro - I believe that cilantro is a hallmark of just about any kind of salsa, but I also know that not everyone likes it. If you are not on Team Cilantro, swap in some parsley and a few grates of lime zest instead.
- Red Onion - The purple hue of red onions looks amazing in this salsa fresca, but you are free to swap in sweet yellow onions, shallots or green onions in their place. To remove some of the sharp bite of onions, soak the pieces in cool water for 10-15 minutes, then drain thoroughly before adding to the salsa.
- Jalapeño - Depending on your heat tolerance, feel free to add or subtract the spicy pepper as needed. Removing the seeds and stems will yield a more mild salsa; keep them in for some heat. You can also feel free to swap in serrano peppers instead.
- Lime Juice - I've said it before and I'll say it again: fresh lime juice is far superior to the bottled stuff. To get the most juice out of your limes, give them a firm roll on the countertop for 15-20 seconds prior to cutting in half.
- Salt & Pepper - These simple seasonings belong on just about every savory dish. Adjust the flavor of your salsa as needed.
How to Make Peach Salsa
In a large bowl, add all the ingredients.
Stir to combine well. Taste and adjust salt, pepper, or lime if needed.
Serve with tortilla chips, or eat it as a salad. Spoon over grilled chicken, fish or shrimp, tacos, burrito bowls, or bruschetta. Enjoy!
Yes! Simply drain the juice (or syrup), then chop as needed. NOTE: To maintain a more savory flavor, I recommend opting for peaches packed in juice rather than peaches packed in syrup. Syrup is code for lots of added sugar.
When it comes to pico de gallo style salsas, fresh is always best. Peaches have tendency to oxidize and turn an unappealing brown shade after exposure to air. To keep the color bright, you can squeeze some extra lime juice on the peaches if you are prepping up few hours before. Add salt and toss only when you are ready to serve.
I don't recommend it - the fruit and peppers will get soggy if you do.
If you have any leftovers, keep them in a clean, airtight container in the fridge for no more than 2 days.
This delightfully sweet and spicy peach salsa is pretty darn easy to pull off. Still, I have a few tips to ensure you get the tastiest possible result:
- Pick good peaches! Choose fresh and ripe peaches that have a little give but still firm when gently pressed. It should also be free from bruises and black spots.
- Avoid using hard or unripe peaches, as they will make the salsa too sour. Likewise avoid over-ripe peaches, as they'll end up mushy.
- If possible, get freestone peaches; doing so will make it easier for you to pull the fruit flesh away from the pit. If you are using clingstone peaches, you'll need to scoop out the pit using a spoon.
- Be precise! Cutting the peaches and peppers into uniformly small dices will make it much prettier and easier to scoop onto a chip.
If you ask me, this peach salsa is perfect as is. However, you should always feel free to customize any recipe to your liking! Here are a few optional add-ins to make this salsa your own:
- Diced strawberries, mango or pineapple
- Fresh, grilled (like I added it in my Corn Salsa) or (defrosted) frozen corn
- Drained and rinsed black beans
- Cubed avocado or cucumber
If you come up with any delicious flavor combinations the world needs to know about, let me know in the comments below!!
If you're anything like me, you'll want to eat this homemade peach salsa straight from the bowl as a salad. It's literally THAT good. However, if you want to serve it more traditionally as a salsa, there are lots of options.
- As a dip with chips
- Spooned over grilled meat, chicken, shrimp or fish/salmon
- Atop tacos, burritos, or quesadillas
- Turn it into bruschetta by spooning it onto toast. Bonus points if you add some yummy cheese like burrata. YUM!
- This might be a little weird combo to you, but we love to eat this peachy salsa as a side salad with Brown Lentil Curry, Chicken Fry and steamed rice. It tastes YUM!
No matter how you serve this simple salsa, you and your guests are sure to love it.
More Summery Recipes
If you need some more hot weather inspiration, here are some of my favorites:
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Peach Salsa Recipe
- 2 cups Ripe Peaches (pitted and diced)
- ¼ cup Red Bell Pepper (finely diced)
- ¼ cup Red Onion (finely chopped)
- ⅓ cup Cilantro (finely chopped)
- 1 Jalapeño (seeds and ribs removed, finely chopped)
- 2 tablespoons Lime Juice
- Salt to taste
- Freshly Ground Pepper to taste
- In a large bowl, place all the ingredients and stir to combine well. Taste and adjust salt, pepper, or lime if needed.
- Serve with tortilla chips, or eat it as a salad. Spoon over grilled chicken, fish or shrimp. Atop tacos, burrito, quesadillas or on toasted bread to make bruschetta.