Bright, juicy peaches meet crisp bell pepper, zippy jalapeño, and fresh lime in this refreshing peach salsa. It’s sweet, spicy, and a little sassy.
Spoon it over grilled chicken or just dive in with chips. With red onion, cilantro, and a hint of honey, it’s practically salsa with a glow-up.
This one’s light, but it doesn’t mess around. The peaches are definitely the star (thank you, summer), but the heat from the jalapeño cuts the sweetness just enough to keep it out of dessert territory.
If you’re like me and always find one too many ripe peaches staring at you from the counter, this spicy peach salsa is the easiest kind of save. It’s fresh, colorful, and wakes up anything you slap it on. Full disclosure: I’ve eaten it straight from the bowl more than I’d care to admit. It’s an anytime snack, a party platter hero, or a top-your-protein move when dinner feels blah.
Table of Contents
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Why You’ll Love this Peach Salsa
This is one of those “assemble and bask in compliments” kind of recipes. No stove, no fuss, just a bowl, a spoon, and maybe a margarita if you’re lucky.
- Ridiculously simple to make: You basically just chop, toss, and stir. No secret steps hiding in fine print.
- Sweet-heat magic: The ripe peaches and jalapeño do an addictively good sweet-and-spicy dance.
- Super versatile: Use it with chips, tacos, grilled fish, or even as a bright topper for rice bowls.
- Colors like a confetti cannon: The red, orange, and green pop like they’re auditioning for a food magazine spread.
- Customizable heat level: Hothead? Add more jalapeño. Spice-sensitive? Take it down a notch or skip it entirely.
- No leftovers stress: It keeps well but also tends to disappear… fast.
Ingredient Notes
You’ll find most of these in your local produce aisle. Just pick the ripest peaches you can find—they’re the heart of the show.
- Ripe peaches: Go for juicy but not mushy. If they feel like little pillows of sunshine, they’re ready.
- Red bell pepper: Adds crunch and vibrant color. Orange or yellow would work too in a fruity pinch.
- Red onion: Sharp but somehow sweet when diced small. A quick soak in cold water tames the bite if needed.
- Jalapeño: This is where the kick lives. Use more or less depending on your level of bravery.
- Fresh cilantro: Adds brightness and that herbal zing. If you’re a cilantro-hater (they exist!), try some chopped fresh mint.
- Lime juice: Brightens the whole thing up. You’ll want the real juice, not the bottled stuff.
- Honey (optional): A tiny drizzle brings out the peachy sweetness, especially if your fruit’s a tad underripe.
- Ground cumin (optional): Earthy and unexpected—a little dash brings depth without screaming “spice rack surprise.”
- Salt and black pepper: Don’t skip them. They wake up all the other flavors.
How To Make This Peach Salsa
This is your sign to get peach juice all over your cutting board. And fingers. Possibly elbows.
- Blanch and peel the peaches (if needed): If your peaches are ultra-soft and peel easily, skip this. Otherwise, just drop them in boiling water for 30 seconds, then straight into an ice bath. The skins will pretty much fall off like a magic trick.
- Dice and dice some more: Chop your peaches, red bell pepper, and red onion into small but still somewhat chunky pieces—think salsa, not baby food. Mince that jalapeño carefully (seeds out unless you’re into danger).
- Combine the good stuff: Toss everything into a big bowl: the fruit, veg, and jalapeño all in together. It’ll already smell good (hello, fresh lime and onion).
- Add herbs and seasoning: Stir in the chopped fresh cilantro, then squeeze in the lime juice. If you’re going for extra flavor, this is when you’d sneak in the cumin and honey. Stir gently—it’s a salsa, not a smoothie.
- Let it chill (you too): Cover and stick it in the fridge for at least 30 minutes. It gives everything a chance to meld and soften ever so slightly. Basically, it’s the salsa equivalent of letting stew sit overnight.
Storage Options
So, you made a big ol’ bowl and you’ve got a little leftover? (Unlikely, but hey, it happens.) Keep your peach salsa in an airtight container in the fridge for up to 3 days. The flavor might mellow a bit—but in a good, cozy way. The lime juice keeps the peaches bright and prevents them from turning into a sad, brown mess.
Now, about freezing… I don’t recommend it. I mean, technically you can, but the texture will go south real fast once thawed. Peaches don’t love the cold that much and will go mushy just out of spite. This salsa’s really at its best freshly made or eaten a day or two later, max.
No reheating needed, obviously. Just give it a little stir before serving again—maybe add a fresh squeeze of lime to wake things back up.
Variations and Substitutions
Want to play around a bit? (Of course you do.) This peach salsa’s flexible and up for a remix.
- No peaches? Try nectarines: They’ve got a similar vibe and, bonus, you don’t even have to peel them if you’re feeling lazy.
- Mango instead of peach: Swap the stone fruit and you’ve got yourself a tropical twist. Still sweet, still spicy.
- Swap lime for lemon: It changes the citrus note a tad, but it’ll still taste fresh and peppy.
- Fresh herbs freestyle: No cilantro? Toss in mint or basil for a new angle. Or try tarragon for a little licorice mystery.
- Make it smoky: Add a grilled jalapeño or even a bit of chipotle for next-level flavor. Great with grilled meats.
- Add avocado chunks: This makes it creamier and a bit more substantial (aka I could now eat it with a spoon and call it lunch).
What to Serve with Peach Salsa
This bright, juicy salsa doesn’t want to be stuck on the sidelines. Pull it out whenever you need a little pop of something zesty.
- Try it alongside a batch of root beer baked beans for a summer BBQ moment that actually works. That sweet-savory contrast? YES.
- Spoon it over grilled fish like cod or salmon. Something mild lets the salsa shine. (And if you haven’t tried it with pan-seared cod, you’re seriously missing out.)
- Top grilled chicken breasts or pork chops with a big dollop. Suddenly that plain hunk of protein gives off serious “chef-y” energy.
- Spread it on a crostini or scoop it up with chips. It’s an easy appetizer that looks fancy even when it’s not.
- Toss it into a salad with arugula and goat cheese. It adds a juicy, spicy burst that makes greens so much less boring.
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Frequently Asked Questions
Can I make peach salsa ahead of time?
Yes, totally. Just prep it the night before and keep it chilled in the fridge. The flavors actually get better after a few hours—the lime soaks in, the onion chills out, and the whole mixture becomes more harmonious. Just give it a stir before serving and maybe add a squeeze of fresh lime if it feels a little sleepy.
What if my peaches are underripe?
If they’re rock hard, they won’t work well here (and your teeth will protest). You can try placing them in a paper bag with a banana overnight to ripen faster. Or if you’re in a pinch, swap them for ripe nectarines or even mangoes, which play nicely with the same flavor profile.
Is this salsa very spicy?
It’s got a little kick, sure, but not mouth-on-fire levels—unless you want it that way. I usually start with half a jalapeño, taste-test, and add more as needed. Leaving the seeds in ups the heat, in case you’re daring or just enjoy sweating.
How can I keep the peaches from turning brown?
The lime juice in the recipe helps a lot—it acts like nature’s anti-browning agent. Be sure to gently toss the peaches in it soon after chopping. If storing, press a piece of plastic wrap directly onto the surface of the salsa before sealing the container. That helps cut down the oxygen exposure.
Spicy Peach Salsa
Ingredients
- 3 (2 cups) ripe peaches pitted, diced (about 2 cups)
- 1 red bell pepper diced
- 1/3 cup (50 g) red onion finely diced
- 1/2–1 jalapeño finely minced, seeds removed for less heat
- 1/3 cup (10 g) fresh cilantro chopped
- 1 (2 tbsp) lime juice only (about 2 tbsp)
- 2 tsp (10 ml) honey optional, especially if peaches are underripe
- 1/4 tsp (1 g) ground cumin optional
- kosher salt to taste
- freshly ground black pepper to taste
Equipment
- Mixing bowl
- Chef’s knife
- Cutting board
- Spoon
Instructions
- Blanch and peel the peaches (if needed): If the peach skins don’t come away easily, drop peaches in boiling water for 30 seconds, then into an ice bath. Peel skins.
- Dice all produce: Chop peaches, bell pepper, and onion into small but chunky salsa-sized pieces. Finely mince the jalapeño (remove seeds for less heat).
- Mix the salsa: Combine peaches, bell pepper, red onion, and jalapeño in a large bowl. Add chopped cilantro and gently toss together.
- Add seasonings: Squeeze lime juice over the mixture. Add honey and cumin, if using. Season with salt and black pepper to taste. Stir gently just to combine.
- Chill: Cover and refrigerate for at least 30 minutes so flavors can meld and salsa softens slightly.
- Serve: Enjoy with chips, over grilled chicken, fish, tacos, or salads.
