Fresh Peach Salsa is a delicious sweet-and-savory way to use all the in-season peaches! It’s a deliciously fresh condiment to top on fish or shrimp, or to dip tortilla chips into with and serve next to a margarita. There’s no wrong way to enjoy this fresh, easy fruit salsa recipe!
When summer comes and fresh produce is abundant, I’m looking for every way I can to use it all before it’s too late. And what’s better than fruit salsa in the summer? Basically nothing. Especially when paired with sunshine, a cocktail, and a lounge chair.
While I am nearly obsessed with all kinds of fresh fruit recipes, fruit salsa is definitely up there, especially when it comes to quick and easy snacks. We’re no strangers to fruit salsas around here, and absolutely love pineapple salsa and mango salsa, too. And aren’t tomatoes technically a fruit, too? So really we’ve been onto this for a long time.
Now let’s dive into fresh peach salsa because it’s perfectly sweet and savory. It’s the perfect summer condiment on flakey fish cooked on the grill. It’s delicious on fish tacos or served with seared scallops, or an easy appetizer to dip into with crunchy tortilla chips.
The possibilities are endless! Especially when we only need FIVE ingredients! Plus salt, but to each their own on the salt front.
The 5 Ingredients You’ll Need
There’s nothing better than easy, simple recipes that require few ingredients. This peach salsa recipe uses only the freshest, most flavorful produce to create incredible results.
- Fresh Peaches: use perfectly ripe fresh peaches for this recipe for best results. You want them slightly firm yet soft to the touch.
- Red onion: adds a nice bite to the salsa and gives the fruit salsa a classic flavor, too. You can easily substitute white onion or shallot, depending on your preferences.
- Jalapeño: you can control the spic you add, but even adding a deseeded jalapeno contributes a lovely hint of spice to the salsa that is a must!
- Cilantro: because, well, really, what’s a salsa without cilantro? This fresh, vibrant herb pairs beautifully with the flavors in the salsa!
- Lime juice: the acidity from the lime helps to meld and bring the flavors together while adding a little punch.
- Salt: add to your taste preference, salt will bring out the flavors of the fresh produce.
How to Make Peach Salsa
First, dice the peaches. I find it easiest to cut the peaches in half, then slice and dice. For the half of the peach with the pit, you can either gently remove it with your hand if it’s ripe enough to do so, or cut the slices around the pit and remove the slices one-by-one. Dice the peach into small bite-sized pieces; ultimately make them the size that works best for you, but it helps if they’re small enough to fit on a chip!
Next, you simply need to toss together the remaining diced ingredients. Add the red onion, jalapeno, cilantro, and lime. Toss them together, add in a pinch of salt, then taste test and add more salt as needed. The wonderful thing about making homemade salsa is the ability to adjust each ingredient to your liking!
How to Serve Fresh Peach Salsa
We’ve mentioned a few ideas, and I bet your mind is reeling with ideas and ways to enjoy fresh peach salsa. Here are a few of my favorite ways to enjoy fruit salsa in the summer:
- As an appetizer or side with tortilla chips and a margarita (optional, of course, but delicious!)
- On top of fresh fish, grilled in a fish packet on the grill or pan-seared
- With pan-seared scallops or firecracker shrimp
- Top it on a fresh salad with honey-lime vinegarette
Frequently Asked Questions
You can use yellow or white peaches in this recipe. Look for freestone peaches, because the stone is not connected to the flesh and will easily remove from the fruit when you go to dice it. Look for peaches that are ripe, and have some give when you gently squeeze them, but are not bruised.
I don’t remove the skin because it’s easier to leave it on and adds a little more texture. That being said, it’s totally personal preference and if you’d prefer to remove it you can.
Peach salsa is best served the day you make it. I would recommend serving it within a few hours of making it for best results, but no more than a day in advance.
Store it in an air-tight container in the fridge.
5 Ingredient Peach Salsa
- 2 cups diced peaches, approximately 2 large peaches
- 1/3 cup red onion, diced
- 1 small jalapeno, seeded and diced
- 1/4 cup cilantro, chopped
- 1 fresh lime, juiced
- Salt, to taste
- Stir together all ingredients, adding salt to taste as desired. Store leftovers in an airtight container. The salsa is best eaten the day of making.
Disclaimer: The nutritional information provided for this recipe is only an estimate. The accuracy of the facts listed is not and cannot be guaranteed.