An easy Peach Salsa made with 6 ingredients – fresh peaches, jalapenos, red onions, lime juice, cherry tomatoes, and cilantro. Goes great with tortilla chips or on top of your favorite tacos!
Picture it: the sun is shining down, you’re sipping on a glass of White Sangria, and you’re craving a refreshing snack to go along with this perfect scene. Why not whip up a batch of Peach Salsa with homemade tortilla chips?
One of the best summer fruits are peaches! I love eating them straight up, in salsa with strawberries, or diced in this delicious Peach Salsa. It’s a juicy and sweet appetizer that captures all the flavors of summer.
You’ll need fresh peaches to pair alongside juicy tomatoes, jalapenos, cilantro, and lime for this easy salsa recipe. Whether enjoyed as a snack, dessert, or a topping on savory fish tacos, this salsa is well-balanced and hits all of the right notes for summer.
Choosing the best peaches
Picking the right peaches to use in this salsa will maximize its texture and flavor. When shopping for peaches, grab ones that are plump and heavy for their size. Avoid any with dry skin, as that may mean they’re a bit dehydrated.
It’s important to pick peaches that are ripe but not too soft. You should be able to apply a bit of pressure to the outside without breaking through to the flesh. If the peaches are too ripe, they will be hard to dice and will make the peach salsa a bit soggy and mushy.
Peach salsa ingredients
- Peaches – Although you can find peaches year-round, it’s best to choose ones that are in season from June until the end of August. Make sure your peaches are ripe and not too soft so they’re easy to dice.
- Jalapenos – Freshly diced jalapenos add the perfect kick of spice to this sweet salsa.
- Red onions – For some crunch and sweetness. Red onions are the perfect choice because their flavor isn’t overwhelming. Shallots should also work if you don’t have red onions at home.
- Lime juice – For a pop of bright flavor and acidity.
- Cherry tomatoes – These summer gems add a natural sweetness and a beautiful red color throughout.
- Cilantro – Freshly chopped cilantro gives the salsa an herbaceous bite that still pairs well with the sweet fruit and vegetables.
Tips and substitutions
- If you find that the salsa or peaches aren’t sweet enough, mix in 1/4 to 1/2 tablespoon of granulated sugar. Swap this with brown sugar or maple syrup for more robust flavors.
- For a spicier salsa, use serrano or habanero peppers instead of jalapenos.
- For even bites, dice everything into evenly sized cubes.
- Want to add even more to this salsa? Diced pineapple and mango will give it a tropical vibe, crumbled feta or goat cheese will help it taste a little saltier, and blueberries and strawberries in place of the tomatoes will make it even sweeter.
- To allow all of the flavors to meld together, let the salsa sit in the fridge for 2 hours before serving. If you don’t have the time to let everything marinate, you can serve it immediately.
- If the salsa is watery, drain any liquid before serving. Depending on how long the salsa sits, the lime juice will settle and the salt may release too much moisture from the fruit.
What to eat with peach salsa
One of the best ways to enjoy this salsa is with a heaping pile of homemade tortilla chips and a bowl of chunky guacamole as you sit poolside. Don’t forget to make a pitcher of tequila sunrise and classic mojitos!
Peach salsa is a great topping that adds a sweet touch to savory meals. I especially love it alongside these juicy chicken kabobs or tossed into a salad. You can even spoon it on top of a tender grilled skirt steak or baja fish tacos.
- 4 medium peaches, washed and diced
- 2 jalapeño peppers seeds removed and finely diced
- 1/4 cup finely diced red onions
- 1 lime, juiced (about 2 tablespoons)
- 1/4 cup diced cherry tomatoes
- 2 tablespoons diced cilantro, packed
- 1/4 teaspoon kosher salt, plus more to taste
- Add all ingredients to a medium bowl and toss together to combine.
- Taste and season with more salt (or sugar – see notes) if necessary.
- Serve immediately or cover and refrigerate for up to 3 days.
- When picking the peaches, make sure they’re ripe but not too soft. Otherwise, dicing the peaches may be difficult since they can get really mushy.
- If you find that the salsa or peaches aren’t sweet enough, mix in 1/4 to 1/2 tablespoon of granulated sugar.
- I find that letting the salsa sit in the fridge for 2 hours before serving helps to meld all the flavors together, but if you don’t have the time to let everything marinate, you can serve it immediately.
- For a spicier salsa, use serrano peppers instead of jalapenos.