Spicy Peach Salsa
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—perfect with chips, grilled meats, or straight from the bowl!
4
cups
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.
Notes
Use the ripest peaches you can find for the best flavor and texture. For a less spicy salsa, use less jalapeño or omit seeds, or substitute with sweet pepper. Store leftover salsa in an airtight container in the fridge up to 3 days; do not freeze.
Nutrition
Calories: 55kcal | Carbohydrates: 14g | Protein: 1g | Sodium: 2mg | Potassium: 206mg | Fiber: 2g | Sugar: 12g | Vitamin A: 390IU | Vitamin C: 29mg | Calcium: 10mg | Iron: 0.3mg