Fresh Peach Salsa isn’t just a side dish it’s a bowl of sunshine that brings everyone back to the table for seconds (and thirds).
There’s just something about peaches in the summertime that makes my heart happy. Maybe it’s the way they drip juice down your wrist when you bite into one, or the way their scent fills the kitchen like sunshine in fruit form. I grew up with a peach tree in our backyard, and every June, my grandma and I would peel bucketloads of them for pies, jams, and salsas.
Fresh Peach Salsa Recipe
Equipment
- Large Bowl
- Cutting Board
- Chef’s Knife
- Spoon or Silicone Spatula
Ingredients
Salsa
- 1 pound Fresh Ripe Peaches diced
- 1 large Roma Tomato diced
- 0.25 cup Red Onion finely diced
- 0.5 Jalapeño Pepper minced, seeds and membrane removed
- 2 tablespoons Fresh Cilantro minced
- 1 Lime, juiced
- Salt and Pepper to taste
Instructions
Preparation
Yes, salsa! I know, you probably think of tomatoes and spice, but trust me fresh peach salsa is the game-changer you didn’t know your summer dinners needed. The first time I made it, I served it with grilled chicken and tortilla chips, and I kid you not my kids scraped their bowls clean. Now it’s our go-to for Taco Tuesdays, backyard barbecues, and even snack time.
This isn’t just a summer salsa recipe. It’s happiness in a bowl.
Why This Fresh Peach Salsa Will Become Your Family’s Favorite
This recipe checks all the boxes for me as a home cook:
- It’s quick (we’re talking 10 minutes, friends!)
- No fancy gadgets just a knife and a bowl
- It uses real, fresh ingredients (like everything I learned from Grandma)
- It’s light, refreshing, and ridiculously versatile
- And the flavors? Sweet, tangy, herby, with just a whisper of heat
My favorite part? You can pair this fresh peach salsa with so many things tacos, grilled pork, baked salmon, or even spoon it over a bowl of rice and beans for a simple lunch. I’ve even caught my husband sneaking it straight from the fridge with a spoon!
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The 7 Ingredients You Can’t Skip
Like most of my favorite recipes, this peach salsa uses real, no-fuss ingredients. Here’s what you’ll need and a few little notes I’ve picked up along the way.
- 1 pound fresh ripe peaches, diced
Go for peaches that are ripe but still slightly firm no mushy fruit here! If they’re too soft, they’ll turn your salsa into soup. - 1 large Roma tomato, diced
Roma tomatoes hold up well and aren’t too juicy, which is key for keeping your salsa nice and chunky. - ¼ cup red onion, finely diced
Red onion adds the perfect sharp bite. If it’s too strong, soak it in cold water for 5 minutes to mellow it out. - ½ jalapeño, minced (seeds and membrane removed)
Just enough for a little heat. Want it milder? Use less or skip it. Want it spicier? Leave some seeds in. My grandma always said, “Spice should kiss your tongue, not punch it.” - 2 tablespoons fresh cilantro, minced
Cilantro brings that herbal pop. If you’re one of those folks who don’t love it, swap it for parsley or a tiny bit of mint. - Juice of 1 lime
Fresh lime juice brightens everything. Don’t use bottled fresh makes all the difference. - Salt and pepper, to taste
Start light, then taste and adjust. Salt brings out the natural sweetness of the peaches.
How to Make Fresh Peach Salsa in Just 4 Easy Steps
This is one of those recipes you could almost make with your eyes closed but here’s exactly how I do it.
- Chop everything up
Dice the peaches, tomato, and red onion. Mince the jalapeño and cilantro. Keep the pieces uniform so every bite has a little bit of everything. - Toss it all together
In a large bowl, gently combine the peaches, tomato, onion, jalapeño, and cilantro. Stir gently you want it mixed, not mashed. - Add lime juice and season
Squeeze in that fresh lime juice and sprinkle in some salt and pepper. Give it another gentle stir. - Chill before serving
Cover the bowl and refrigerate for at least 30 minutes. This is the secret it lets all those flavors get to know each other.
Shortcut tip: In a rush? You can serve this fresh peach salsa right away, but trust me, that chill time makes a big difference!
What to Serve With Peach Salsa (Besides a Spoon)
We’ve eaten this fresh peach salsa more ways than I can count, but here are a few family favorites:
- With tortilla chips as a quick summer snack
- On top of grilled chicken, pork chops, or shrimp
- Over fish tacos with a drizzle of sour cream
- As a topping for rice bowls or salads
- With pulled chicken in lettuce wraps
- Even spooned over scrambled eggs for a brunch twist!
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Last week I served it over leftover brown rice with roasted sweet potatoes and a dollop of yogurt, and it was heaven in a bowl.
Make-Ahead Tips and How to Store It
This summer salsa recipe is best made fresh, but it holds up beautifully for a day or so in the fridge.
- Make-Ahead: You can make this fresh peach salsa up to 24 hours ahead. The lime juice helps preserve the peaches.
- Storage: Store in an airtight container in the fridge. Give it a gentle stir before serving the juices tend to settle.
- Shelf Life: Best eaten within 1–2 days. After that, the peaches start to break down.
Anna’s tip: If you want to get ahead, chop all your ingredients and store them separately. Then just mix when you’re ready to serve!
Fresh Peach Salsa FAQ
Can I use canned or frozen peaches?
Fresh is best, always. But if it’s the middle of winter and you’re craving this fresh peach salsa, frozen peaches (thawed and drained) can work in a pinch. Canned peaches tend to be too soft and sweet.
Is this salsa spicy?
It’s got a gentle heat from the jalapeño, but it’s totally adjustable. Use more or less, or leave it out completely if you’re serving kids or spice-sensitive guests.
How do I keep my peaches from browning?
The lime juice helps with that! As long as you coat the peaches well, they’ll stay bright and beautiful.
Can I double the recipe?
Absolutely! I often double (or triple) this fresh peach salsa for parties. Just be sure to taste and adjust the lime and seasoning as you go.
What’s the best way to dice peaches without turning them to mush?
Use a small paring knife and slice around the pit, then peel gently and dice. If the peaches are too ripe, pop them in the fridge for 15 minutes before cutting they’ll firm up slightly.
My Final Bite of Advice
This fresh peach salsa recipe is more than a side it’s a little piece of my summer memories. Every time I make it, I think of my grandma’s kitchen, the sticky sweetness of peach juice on our hands, and the sound of laughter as the back door swung open for another taste.
I hope this recipe brings that same kind of joy to your home. Whether you’re serving it at a backyard cookout, a weeknight dinner, or just sneaking spoonfuls from the fridge (no judgment here!), I promise it’ll earn a permanent spot in your rotation.
Tag me if you try it I love seeing your creations, and nothing makes me happier than knowing one of my recipes made it to your table.
With love and peaches,
Anna
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