This fresh peach salsa is a bright, summery condiment — sweet, tangy, and full of garden flavor. It’s quick to make and perfect on grilled meats, fish, or simply served with tortilla chips.
I’m not ready to give up summer recipes yet. Our garden is still producing tomatoes and peppers, we just harvested onions, and cilantro is abundant. Though our own peach tree is done for the season, nearby orchards still have beautiful ripe peaches.
That means it’s the perfect time to make peach salsa. It’s an ideal seasonal treat — best when fresh, with bright textures and flavors you don’t get from cooked or preserved versions.
Fresh peach salsa works for many uses: spoon it over baked chicken or salmon, add it to tacos, or serve it with chips as a snack. The balance of sweet peach and tangy tomato with a hint of heat is irresistible.
When fruit, vegetables, and herbs are at their peak, the results are hard to beat.
This salsa is a wonderful topping for cilantro-lime chicken (use the salsa in place of some of the cilantro) and pairs nicely with grilled pork tacos.
Fresh Peach Salsa
Helpful tips for the recipe:
- Adjust to taste. Quantities here are flexible — reduce the jalapeño for kids, use less cilantro if you prefer, or add more lemon for extra brightness.
- Make it ahead. While delicious immediately, letting the salsa rest for a few hours (or overnight) helps the flavors meld and improves the overall taste.
- Use ripe tomatoes. Homegrown or farmer’s market tomatoes are best — choose juicy, vine-ripened tomatoes for the most flavor.
If you enjoy peaches in savory dishes, consider finishing a meal with a simple gluten-free peach cake for dessert.
Fresh Peach Salsa Recipe
If you want a fresh twist on a classic salsa, try this peach and tomato version — bright, easy, and seasonal.
- Author: Elise
Ingredients
Scale
- 1–2 large peaches, diced
- 1 large heirloom tomato, diced
- 1/2 onion, finely chopped
- 1 jalapeño, deseeded and minced (adjust to taste)
- 2 mini bell peppers, or 1/2 red or orange bell pepper, diced
- Big handful fresh cilantro, roughly chopped
- 1 tablespoon lemon juice
- 1/2 teaspoon salt, or to taste
Instructions
- Dice peaches and tomato into roughly 1/4-inch pieces and place in a large bowl.
- Finely chop the onion, jalapeño, and bell pepper and add them to the peach-tomato mixture.
- Roughly chop the cilantro and stir it into the bowl.
- Sprinkle with lemon juice and salt, then stir gently to combine.
- Taste and adjust seasoning — add more lemon, salt, or jalapeño as desired.
- Refrigerate in an airtight container. The salsa keeps for up to a week, though it’s best within a few days.
- Serve chilled or at room temperature and enjoy.