Peach Salsa


One taste and you'll agree everything's just peachy.

Peach Salsa
Photo: Jennifer Causey; Food Styling: Loren Wood; Prop Styling: Christine Keely
Active Time:
10 mins
Stand Time:
5 mins
Total Time:
15 mins

One of the best parts of a Southern summer is all the beautiful fresh fruit we get to enjoy. Two of those summer fruits are tomatoes and peaches, which can come together beautifully in a salsa that is bright and sweet but also full of zest and spice. This beautiful peach salsa can be enjoyed on its own with some chips or crunchy veggies, or is perfect on tacos or on top of a grilled fish or a summer salad.

This is a fresh and fruity salsa that can work with all your seasonal produce. If you have sweet, ripe plums, nectarines, and apricots on hand, these can be subbed out for peaches once they are no longer in peak form.

Peach Salsa Ingredients

Fresh Peaches
The peach season is pretty short, running from late spring through the summer, but there's nothing like it. This is when you'll get the best-tasting peaches, and ones that will be optimum for using in dishes.

Peach salsa is best with fresh peaches, but if you are going to use frozen peaches, make sure to leave in the fridge overnight to defrost and remove excess water before including in the recipe. Using fresh peaches in salsa, which is normally spicy and tart, can make it taste much sweeter and fresher

Red Onion
Onions are loaded with punchy flavor, and they can add a sharpness to the salsa that will balance out the sweetness of the tomatoes and peaches nicely. While this recipe calls for red onions, which will add great color to the salsa, it's fine to use whatever onions you have on hand. A shallot could work here too and lend a milder flavor.

Tomatoes are a mainstay of salsa, and have a joint billing here with the peaches. Both are ripe, juicy, and sweet during the summer, making it a perfect marriage. This recipe calls for cherry tomatoes, but dicing in any tomato will work beautifully.

Cilantro adds a fragrant brightness and freshness to salsa, but it's a flavor that some are sensitive to. Parsley can be a good substitute here.

Salsas can be spicy, medium, or mild. The way your salsa ends up will be decided here. Remove the seeds and membranes from this serrano to dial down the heat, or leave them in to keep things hot. If you don't have a serrano, jalapeño would be fine here as well.

This recipe calls for both lime zest and fresh lime juice. The acid in lime helps to keep the salsa tasting and looking fresh, but will also maximize flavor. If you do not have or like lime, you can try lemon here as well, but you may want to add a bit of sugar to balance lemon's zing.

Salt is ideal for bringing out a fruit's natural sweetness, so the peaches and tomatoes will taste sweeter thanks to a dash of salt, but it'll also just make the salsa taste better. The chili powder will add dimension and even a touch of smokiness to the salsa, pulling all the flavors together.

How to Pit Peaches

You'll want to peel and slice the peaches before adding them to your salsa mix. But do not worry: Removing the pits does not have to be complicated! To remove the pit, just slice the peach in half, and cut the flesh around the pit. It should slide right out.

How to Make Peach Salsa

You can't get much easier than making salsa! In fact, it doesn't require any cooking at all. Just throw all your chopped ingredients in a bowl, and stir.

So first, you need to chop. You'll want to start with the bigger ingredients, such as the peaches, tomatoes, and red onions, and keep their dice about the same size so it'll be a good blend.

Then, you can add in the cilantro, serrano, lime, salt, and chili powder so that everything in the bowl is evenly coated. As these are pretty juicy fruits and their liquids may settle, it's a good idea to give the salsa a final stir just before serving.

How to Serve Peach Salsa

Before serving, be sure to let the salsa sit for at least five minutes at room temperature—this will allow the tomatoes and peaches to release their juices and for all the flavors to meld together. Serve cold with piping-hot fresh tortilla chips, or use as a topping for your favorite tacos or fish dish.

How to Store Peach Salsa

This salsa is best enjoyed fresh. But if you have leftovers, you can stretch them a few days. Store in an airtight container, such as a Tupperware, or in a Mason jar in the fridge. You may want to spritz some fresh lime on it when enjoying the leftovers to brighten and freshen up the salsa before serving.

Editorial Contributions by Aly Walansky.


  • 3 medium-size fresh peaches (about 1 ¼ lb. total), pitted and diced

  • ½ cup finely chopped red onion (from 1 onion)

  • ½ cup quartered multicolored cherry tomatoes

  • ¼ cup packed chopped fresh cilantro leaves

  • ½ small serrano chile, cut into thin rings

  • 1 teaspoon grated lime zest plus 2 Tablespoons fresh juice (from 1 lime)

  • 1 teaspoon kosher salt

  • ¼ teaspoon chili powder


  1. Stir together peaches, red onion, tomatoes, cilantro, serrano, lime zest, lime juice, salt, and chili powder in a medium bowl. Let stand 5 minutes at room temperature before serving, stirring occasionally.

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