Peach Salsa

Ripe peaches, red onion, bell pepper, jalapeño, cilantro, lime, and a touch of honey make this peach salsa bright, fresh, and perfect for summer.

this Recipe

You know those days when dinner plans go sideways, and suddenly you’re standing in your kitchen with a peach in one hand and no clue what you’re doing? That was me. Middle of July, sweltering outside, and I had this peach. It wasn’t firm. Definitely not winning any beauty contests. It was barely hanging in there.

But I couldn’t toss it. I just couldn’t. Maybe it’s because it reminded me of summer picnics growing up—sticky fingers, paper plates bending under the weight of grilled corn and watermelon—and I got weirdly nostalgic. Or maybe I was just hungry.

Anyway. I had some red onion. A rogue jalapeño. A half-used lime rolling around in the crisper drawer. Long story short, I chopped everything up, mixed it in a bowl, and what came out was… kind of magical.

This peach salsa has since become the thing I make whenever peaches are in season. It’s sweet and bright and just a little fiery. I’ve spooned it over tacos. I’ve eaten it with tortilla chips at midnight straight from the mixing bowl. Once, I even threw it into a breakfast burrito. Don’t judge—it was incredible.

Why You’ll Love This Peach Salsa Recipe?

Great question. Honestly? Because sometimes tomatoes feel a little expected. And I love tomatoes! But there’s something about peach salsa that just feels unexpected in the best way. It’s got that perfect mix of sweet and spicy, crunchy and soft, tangy and herby.

It’s the kind of dish that makes people stop mid-bite and say, “Wait—what is this?” (Followed by, “Did you make it?” And then, “Can I get the recipe?” Which, yes, is an ego boost. Let’s be real.)

Also, it’s simple. You don’t cook anything. You don’t even have to be that precise. Just chop, taste, adjust. It’s forgiving. Casual. Summery in the way that flip-flops and mismatched patio chairs are.

Ingredient Notes:

Not every peach salsa tastes great. I’ve had versions that are too sweet, or way too spicy, or just… weirdly mushy. Here’s what I’ve learned from a few too many test batches:

• Peaches (4 ripe ones): You want them juicy, slightly soft, but not mushy. Too firm and the salsa tastes flat. Too ripe and it turns to peach soup. I’ve blanched them to peel before, but honestly? I usually just scrape off the skins with a paring knife and call it a day.

• Red bell pepper (1): It’s there for crunch and color and balance. Adds body. I once forgot it and the salsa was weirdly one-note. Don’t skip it.

• Red onion (small): Sharp, yes. But essential. You can soak it in cold water if you’re worried about overpowering flavor, but I usually don’t bother unless it’s really punchy.

• Jalapeño (1): I’ve done this with and without the seeds depending on who I’m feeding. Sometimes I use two jalapeños and regret nothing.

• Fresh cilantro (¼ cup): Okay, this one’s divisive. I love it. My cousin says it tastes like soap. If that’s you, swap in parsley or skip it altogether. It’s your salsa.

• Lime juice (1 lime): You need acidity to keep the whole thing from turning into dessert. Lime brings it to life.

• Honey (1 tbsp, optional): Just a touch, especially if your peaches are a little tart. I skip it if they’re perfectly ripe. Trust your tastebuds.

• Cumin (½ tsp, optional): Sometimes I add it. Sometimes I don’t. When I do, it adds a little earthy depth that’s hard to place but makes everything pop.

• Salt and pepper: To taste. Always.

How To Make Peach Salsa?

Step 1: Prep the peaches
Peel if you want. Dice them small—bite-size pieces that fit on a chip. I don’t measure precisely, but around 4 peaches gets me a generous bowl.

Step 2: Chop the rest
Red pepper, red onion, jalapeño. Get everything diced finely so you don’t get huge mouthfuls of one thing. Unless you like that kind of chaos.

Step 3: Mix it up
Throw everything into a bowl. Add the lime juice, cilantro, honey (if using), cumin (if you’re feeling it), and salt and pepper. Stir gently. Try not to smash the peaches.

Step 4: Taste and tweak
This is the fun part. Maybe it needs more salt. Maybe another splash of lime. Maybe that honey really does bring it all together today. It’s a living, breathing bowl of salsa. Treat it with care.

Step 5: Chill
You could eat it right away. But give it 30 minutes in the fridge if you can. It gives everything time to mellow and mingle. It’s better for it.

Storage Options:

Not long. Because you’ll eat it. But technically? It keeps about 2 days in an airtight container. Day one is crisp and perfect. Day two, it’s still tasty—just a little softer. I’ve spooned it over grilled chicken on day two and it still slapped.

Would I freeze it? Nope. Don’t even try. It turns into weird peach mush. This one’s meant to be fresh.

Variations and Substitutions:

• No peaches? Nectarines work. So do mangos, honestly.

• More heat? Serranos, baby. Or a tiny bit of habanero. But be careful—learned that one the hard way.

• No cilantro? Flat-leaf parsley or mint gives it a different twist.

• Add avocado: Oh my yes. Creamy + sweet + spicy = heaven.

• Grill the peaches: Fancy. Adds a smoky vibe that’s perfect for BBQs.

What to Serve with Peach Salsa?

• Tortilla chips. Classic for a reason.

• Grilled meats. Chicken, pork, salmon. Even tofu.

• Fish tacos. Possibly its highest calling.

• Burgers. It’s unexpected and makes you look cool.

• Breakfast eggs. Scrambled, fried, whatever. I’ve done it. I’m not sorry.

Frequently Asked Questions:

Do I have to use ripe peaches?
Kind of, yeah. Firm ones just don’t bring the magic. But if yours are borderline, a little honey and time in the fridge can help.

How spicy is it?
That’s up to you. I seed the jalapeño if I’m making it for the grandparents. I leave it in if it’s just me.

Can I make it the day before?
Yep! Just expect it to be softer. Still delicious, though.

This peach salsa wasn’t something I planned. It just happened. But now it’s a little slice of summer I look forward to every year. I’ve made it for friends, served it at cookouts, and yes, eaten it standing at the fridge in fuzzy socks with a spoon. That’s real life.

So if you’ve got a few ripe peaches, give it a go. And if you do? Tell me how it turns out. Did you add avocado? Go heavy on the jalapeño? Eat it by yourself on the couch while watching reruns of Great British Bake Off?

I wanna hear it all.

Let’s keep the peach salsa love going.

Keep the Flavor Coming – Try These:

Cheesy Chicken Fritters Recipe

Classic Vanilla Custard Bars

Beef Taco Pockets Recipe

Peach Salsa

Prep Time 10 minutes mins

This vibrant peach salsa combines ripe peaches, bell pepper, red onion, jalapeño, lime juice, and fresh cilantro for a sweet, spicy, and refreshing summer appetizer or topping.

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6 Servings

Ingredients

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• 4 ripe peaches peeled, pitted, and finely diced
• 1 red bell pepper diced
• 1 small red onion finely diced
• 1 medium jalapeño seeded and minced (adjust to taste)
• ¼ cup fresh cilantro chopped
• Juice of 1 lime
• 1 tablespoon honey optional, for added sweetness
• ½ teaspoon ground cumin optional, for added depth
• Salt and freshly ground black pepper to taste

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Instructions

 

Prepare the peaches:

1. Begin by peeling and dicing the ripe peaches. If the skins are difficult to remove, blanch the peaches in boiling water for approximately 30 seconds, then transfer them immediately to an ice bath. Once cooled, the skins should slip off easily. Dice the peeled peaches into small, even pieces.

Dice the vegetables:

1. Finely dice the red bell pepper and red onion. Mince the jalapeño, removing the seeds for a milder salsa or leaving them in if a spicier result is preferred.

Combine ingredients:

1. In a large mixing bowl, gently combine the diced peaches, red bell pepper, red onion, and minced jalapeño. Add the chopped cilantro and stir to distribute evenly.

Season the salsa:

1. Squeeze the juice of one lime over the mixture. If desired, stir in the honey for additional sweetness and the ground cumin for a subtle earthy undertone. Season the salsa with salt and freshly ground black pepper to taste.

Chill and serve:

1. Cover the bowl and refrigerate the salsa for at least 30 minutes. This resting period allows the flavors to meld and develop. Serve chilled as a dip with tortilla chips or as a topping for grilled meats, seafood, or tacos.

Notes

This peach salsa is naturally gluten-free. However, it is important to confirm that all packaged ingredients—such as ground cumin or store-bought honey—are labeled gluten-free and free from cross-contamination. Always verify labels when preparing for individuals with celiac disease or gluten sensitivity.

Bitty

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Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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