Easy Peach Salsa

Peach salsa is a sweet and spicy twist on the classic tomato salsa bursting with juicy peaches, fresh herbs, and a kick of heat. Perfect for chips, grilled meats, or tacos, it’s a vibrant way to enjoy summer flavors and up your dip game.

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Are you in the camp that peaches are only a sweet thing?

Oh, my friend, open your mind and prepare yourself for savory peaches.

Now, don’t get me wrong, peaches in sweet treats like Peach Cobbler with Cake Mix are delish.

But in salsa?

YES.

There’s something incredibly satisfying about the sweet heat of a savory fruit salsa.

Especially this peach salsa, which combines sweet, summer peaches with zesty lime juice, crisp red onion, and a touch of heat from jalapeños.

It doesn’t have the acidity of a tomato salsa so it feels lighter.

Sweeter.

Peachier.

And it is such a yummy compliment to homemade tortilla chips, grilled chicken, lighter grilled fish like flounder, shrimp, or as a way to freshen up taco night.

Ingredients and Kitchen Supplies

Here’s what you need to make homemade peach salsa:

• Peaches – We use about two ripe peaches. You could use canned, if stored in water or natural juices, but for the best flavor and freshness, this works best with fresh peaches.
• Red Onion – We use about a half red onion in the salsa. You can dice it or leave if the pieces a bit bigger for a chunkier salsa.
• Bell Pepper – You can use green, red, orange, or yellow. You could also sub in the smaller sweet peppers.
• Jalapeno – If you want no heat, cut it out completely. If you prefer some heat, remove the seeds and ribs. Otherwise, just dice up the entire pepper.
• Juice of a Lime – About the juice of one lime is enough. This is about 1 to 2 tablespoons and is not precise.
• Cilantro – This adds a bit of fresh flavor to the peach salsa.
• Salt and Pepper – You can omit if you prefer or add to taste.

You do not need any special equipment for peach salsa.

You will want:

• Paring Knife
• Cutting Board
• Handheld Juicer
• Mixing Bowl

How to Make Homemade Peach Salsa

1. Chop the veggies.

Wash your veggies and peaches.

You can peel your peaches like we did, or you can leave the skin on.

Either way, cut the peaches into small, bite-sized pieces, removing the pit.

Cut the peppers and onions into small pieces.

You can cut each ingredient as small as you like.

Larger chunks results in chunkier salsa.

2. Dump and toss.

Add the peaches, peppers, onions, and cilantro to large mixing bowl.

Cut your lime in half and squeeze in the juice.

With a small spoon, gently mix the peach salsa until all the ingredients are well-combined.

You can let it rest for a few minutes or serve immediately with chicken tacos, cheese quesadillas, or as a dip for homemade corn tortilla chips.

Serving

Peach salsa works as a dip for chips, quesadillas, and other dippables.

You can also top different tacos, including barbeque chicken tacos, ground beef tacos, and chimichurri beef tacos.

Once you finish your meal, finish it off the right way with a peach cobbler with cake mix!

Storing

You can store peach salsa for about 4 to 5 days in the fridge in an air tight container.

The veggies and peaches will naturally lose some water over time, so the salsa will start to get more watery the longer it sits.

The perfect make ahead time is about 1 day, so you can get it ready the night before a get together or when you need it for taco night.

Please, do no freeze peach salsa.

How spicy is peach salsa?

It depends!

Are you eating it right after you make it?

In that case, it is surprisingly hot and spicy if you use the jalapeno and do not seed it.

If you are enjoying after it’s been in the fridge for awhile, I’ve found the heat mellows out from spicy to medium.

How can I make peach salsa less spicy?

And if you want it even less spicy, you have options:

• Don’t use any jalapenos. This will give you a very mild salsa with no heat at all.
• Seed the jalapeno and remove the white ribbing before you add it to the salsa. All of the pepper’s heat is in the seeds and white ribs. Discard them and you’ll get the jalapeno flavor with only mild to medium heat.
• And, don’t forget that you can control how much jalapeno you add. If you want mild spice and a hint of jalapeno flavor, add only a quarter or half of the jalapeno instead of the whole kitten caboodle.

Tips and Tricks

• How large you cut the peaches and veggies will help determine how smooth vs chunky the salsa is. Though it may be tempting, avoid using a food processor. This will partially liquify the peaches, making for a much more watery salsa.
• You can make it ahead if you need it in a day or so. This can give the flavors a chance to come together too. But, the longer it sits, the more the water will get released from the veggies and peaches, creating a more watery salsa.
• Peaches are naturally very sweet, so the jalapeno helps to balance this out. You could use hotter peppers if you prefer, but you could omit them altogether for a sweeter salsa.

Find your perfect salsa recipe! Other Salsa Recipes

Look, I am an absolute lover of chips and dips- especially cheesy dips (which is a whole other post) and salsas.

Let me break down some of my favorites for you:

• Zesty Fresh Tomato Salsa Recipe – This is the most traditional of all my salsa recipes. It’s a classic with a tomato base, zesty lime, jalapenos, and red onion. It’s medium spicy and not sweet.
• Pineapple Habanero Salsa – This is another fruit salsa that pairs so well with chips and lighter grilled meats. It’s got some sweet heat and a bit of tangy brightness thanks to the pineapple. The spice level is medium to medium hot, depending on whether or not you seed the habanero.
• Pineapple Mango Salsa – This is the mildest of all the salsa recipes on this site, though you can certaintly kick it up with some jalapeno if you’d like. It’s sweet, savory, tangy, and full of tropical vibes.

Leave me a comment and let me know which is your favorite!

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