Peach Salsa
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.
6 Servings
Ingredients
- 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
Instructions
Prepare the peaches:
- 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:
- 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:
- 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:
- 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:
- 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.