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Peach Salsa Recipe
Nothing says summer like fresh, juicy peaches, and this Peach Salsa is a simple way to enjoy the season’s best flavors. Made with ripe peaches, crisp peppers, cilantro, and a touch of jalapeño, this bright and refreshing salsa comes together in minutes and is perfect served with tortilla chips.
Servings: 8
Calories: 29kcal
Ingredients
- 3 large yellow peaches diced
- 1 small red pepper seeds and ribs removed and finely diced
- 1 jalapeño seeded and finely diced
- 3/4 cup fresh chopped cilantro
- 1 teaspoon lime juice
- 1 teaspoon white balsamic vinegar
- Flaky salt
Instructions
- In a medium bowl, combine the diced peaches, red pepper, and jalapeño.3 large yellow peaches, 1 small red pepper, 1 jalapeño
- Add the chopped cilantro, lime juice, and white balsamic vinegar, and stir gently to combine.3/4 cup fresh chopped cilantro, 1 teaspoon lime juice, 1 teaspoon white balsamic vinegar
- Season with flaky salt to taste.Flaky salt
- Let the salsa sit for about 10–15 minutes before serving to let the flavors meld. Serve chilled or at room temperature.
Notes
Choose ripe but firm peaches: For the best texture, use peaches that are ripe, fragrant, and slightly firm to the touch. Overripe peaches can become mushy once diced. If your peaches aren't quite ripe yet, leave them at room temperature for a day or two before making the salsa.
Adjust the heat: Removing the jalapeño seeds and white ribs creates a mild salsa. For extra heat, leave some of them in. Since jalapeños can vary in spiciness, it's a good idea to taste a small piece before adding the whole pepper.
Let the flavors meld: While you can serve the salsa right away, letting it rest for 10–15 minutes allows the peaches, lime, cilantro, and peppers to blend together for the best flavor.
Season before serving: Taste the salsa just before serving and add another pinch of flaky salt or a squeeze of lime juice if needed. The peaches may release juice as they sit, which can mellow the seasoning.
Storage: Store leftover peach salsa in an airtight container in the refrigerator for up to 2 days. Stir before serving, as the peaches will naturally release juices over time.
Make ahead: You can prepare the salsa up to a few hours in advance and refrigerate it until you're ready to serve. For the freshest texture, wait to add the flaky salt until just before serving.
Freezing: This recipe is not recommended for freezing. Once thawed, the peaches become soft and watery, changing the salsa's fresh texture.
Nutrition
Calories: 29kcal | Carbohydrates: 7g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.04g | Sodium: 9mg | Potassium: 114mg | Fiber: 1g | Sugar: 6g | Vitamin A: 770IU | Vitamin C: 24mg | Calcium: 5mg | Iron: 0.3mg
