My bright and zesty Peach Salsa recipe is just what you need to freshen up your kitchen table this summer! Serve on the side, dig into it with some chips, or sprinkle it on top of grilled seafood or chicken.
Adding fruit to savory dishes is one of the best ways to use seasonal produce, particularly in the summertime. This season, make good use of those ripe and juicy peaches by making a fruity and spicy salsa!
This peach salsa recipe is a truly seasonal appetizer, side dish, or topping. In addition to the fruit, I use bell peppers and jalapeños, garlic and onion, fresh cilantro, and a handful of spices and seasonings to balance the scales of sweet and heat.
I originally came up with this recipe as a topping for some BBQ grilled shrimp, but realized that it’s incredibly delicious on almost any grilled seafood dish! And it isn’t limited to fish – try it out on your go-to grilled pork, beef, and chicken recipes as well!
What To Serve With Peach Salsa
You might not think this recipe is all that versatile, so I wanted to give you a few ideas. As a topping or just served on the side, this recipe goes great with:
- Fish – The obvious choice! Serve with Grilled Fish Tacos or pan-seared fish like this Crunchy Breaded Tilapia.
- Shrimp – Cajun Blackened Shrimp and Spicy Fried Shrimp would match well with the acidity we use here.
- Pork – Any pork made with a Sweet and Smoky Pork Rub, like these Grilled Pork Chops, could benefit from the fresh sweetness this salsa provides! Swap out the pineapple for peach in this Mexican Pork Sandwich.
- Chicken – Dishes with a bit of sweetness, like Honey Chipotle Chicken or Cherry Roasted Honey Chicken, will complement the flavors of the peaches perfectly.
I hope this gives you a few ideas and inspiration for using this peach salsa recipe! And, of course, you can always snack on it with a bowl of tortilla chips.
INGREDIENT NOTES AND SUBSTITUTIONS
- Peaches – You’ll need 2 peaches for this recipe, to yield approximately 2 cups diced. They should be firm, with just a bit of give when squeezed, and without bruises or blemishes.
- Red Onion – Particularly crisp and sweet. If you don’t like a strong “oniony” flavor, opt for chives or shallots.
- Cilantro – A can’t-miss salsa ingredient that adds freshness and a grassy, almost lemony flavor. If you make this recipe well ahead of time, then wait and add the cilantro just 30 minutes or so before serving.
- Green Bell Pepper – Green is the most bitter of the bell peppers, as well as the most crisp and firm. If you dislike its flavor, swap out with the sweeter yellow or orange variation.
- Garlic – Just a couple cloves, minced, will be plenty.
- Jalapeños – Don’t forget to seed these peppers. For less heat, you can use banana peppers or opt for a hotter version with cayenne seasoning instead. Read all about chili peppers here.
- Rice Wine Vinegar – The acidity is crucial to balancing all of the other flavors. You could replace it with white wine vinegar, which is a little sharper in flavor.
- Vegetable Oil – To improve the flavor and texture.
- Cumin – An earthy spice for a touch of heat. Coriander, chili powder, or paprika are possible substitutes.
- Sugar, Salt & Pepper – Don’t skip our most basic seasonings! They’re crucial for enhancing and equalizing flavor.
HOW TO MAKE PEACH SALSA
- Mix the Seasonings. Add the oil, rice wine vinegar, garlic, cumin, sugar, salt, and pepper to a bowl. Combine with a whisk, and set aside.
- Dice the Fruit, Veggies, and Herbs. While the dressing sits, dice the peaches, red onion, green bell peppers, jalapeños, and cilantro. Throw all into the dressing and mix well to coat.
- Chill & Serve. Cover the bowl and let chill in the refrigerator for at least 30 minutes before serving.
What is peach salsa made of?
Aside from the peaches, this recipe contains a variety of vegetables, herbs, and spices. When it comes to making homemade salsas, it’s all about balance and using the right seasonings — don’t skip the salt and pepper!
You want to have a good mix of spicy, sweet, and acidic ingredients. Adding spice, like with the jalapeños in this recipe, and compensating with fresh and grassy herbs, like cilantro, adds both depth and balance.
It’s also important to introduce acidic ingredients (the vinegar, peaches, and onion) – otherwise, the dish will seem a bit bland.
Can I make peach salsa with canned peaches?
You absolutely can. However, a word of warning: canned peaches are generally much sweeter in taste, almost slippery in texture, and are not as substantial. As a result, you might be looking at a somewhat mushy dip that doesn’t have the same crisp bite.
You can also try using frozen peaches! They come pre-diced. Allow to thaw in the refrigerator before adding to the dish.
How long does peach salsa last in the refrigerator?
After 2 or so days in the refrigerator, the peaches will start to brown and make the whole dip mushy and soggy. So I definitely recommend trying to use all of the salsa within a few days.
Fresh Peach Salsa
- 2 peaches diced (about 2 cups total)
- 1/2 cup red onion diced
- 1/4 cup cilantro diced
- 1/2 green bell pepper diced
- 2 cloves garlic minced
- 1/4 cup jalapeños seeded and diced
- 3 tbsp rice wine vinegar
- 1 tbsp vegetable oil
- 1 tsp sugar
- 1/2 tsp cumin powder
- 1/4 teaspoon kosher salt
- 1/8 teaspoon ground black pepper
- In a mixing bowl add the oil, rice wine vinegar, garlic, cumin, sugar, salt and pepper. Whisk thoroughly and let sit while chopping the vegetables.
- Make small dice of the peach, red onion, bell peppers, jalapeños and cilantro. Add all to the dressing mixture in bowl and mix well. Chill covered for 30 minutes before serving.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.