Fan of Mexican-inspired condiments? Be sure to also try my Corn and Bean Salad, Easy Guacamole, Mango Pineapple Salsa, or pick your favorite from my collection of fun Mexican Party Food ideas.
Ingredients
With a few simple, fresh ingredients, you can enjoy this easy peach salsa recipe as an appetizer or a great topping year-round.
To make this easy homemade fresh fruit salsa recipe gather your fresh peaches, cherry tomatoes, red bell pepper, jalapeño pepper, red onion, fresh lime juice, salt, and black pepper. It is optional, but you can also add fresh cilantro and a little chili powder to finish it off.
Substitutions & Possible Additions
- Peaches: Any peach varieties such as white peaches, yellow peaches, nectarines, or even grilled peaches would work for this Mexican peach salsa. When buying peaches, I recommend picking ones that are not overly ripe, as the ripe ones tend to be too juicy. You do want some of the juices, but it should be just enough to compliment the dressing instead of overpowering it.
- Tomatoes: I used cherry tomatoes, but you can try Roma tomatoes or other heirloom varieties, such as San Marzano or Brandywine are also delicious.
- Onions: Use white (such as Vidalia onions) or green onions as a substitute for red onions.
- Garlic Cloves: A clove of garlic finely minced can add a burst of flavor and can be added in the end.
- Nuts & Seeds: Add in a handful of walnuts or pepitas for a bit of a crunch.
How To Make
This delicious homemade fresh peach salsa recipe comes together in 15 minutes and mixes the freshest ingredients for a mouthwatering addition to any meal. Here are the steps:
- Prep ingredients: Place fresh ripe peaches, cherry tomatoes, red bell pepper, jalapeno pepper, and red onion in a large bowl.
- Add seasonings: Sprinkle with kosher salt and black pepper, and pour lime juice over the assembled ingredients.
- Toss and garnish: Lightly mix ingredients together. If you choose, you can add chili powder and cilantro as your garnish.
- Serve: You can serve immediately. However, if you have the time, let your peach jalapeno salsa sit for 15 to 30 minutes to let the flavors to blend.
How To Store
If you didn’t finish this delicious peach salsa in one sitting (is that even possible?), you have options for preserving that fantastic flavor.
- Storage: For the best results, you can store your homemade peach salsa in an airtight container for up to 2 days in the refrigerator.
- Freezing: I do not recommend freezing this salsa recipe.
What to Serve with Peach Salsa
This homemade salsa recipe is perfect when you want to add a Mexican flavor to chicken, pork, or fish recipes. But guess what? It is so versatile that you can pretty much use it anywhere you use regular tomato salsa, which is probably why some even call it, peach pico de gallo.
Here are a few ideas to get you started:
- With your favorite tortilla chips: A great appetizer! Chips and salsa, how can you go wrong?
- Makes a great topping: Vegetable-filled Burrito Bowls or Baked Chicken Breasts smothered in this fruity and spicy peach salsa recipe. Need I say more?
- Peach salsa for fish: This recipe is a great accompaniment for grilled fish like this Grilled Mahi Mahi. It would also be delicious on Grilled Shrimp or Breaded Fish.
- Tacos: Of course! Fresh salsa is terrific on tacos, and this salsa recipe with peaches pairs amazingly well with tacos, especially fish tacos. For an elevated taco experience, try it on; Brisket Tacos, Flank Steak Tacos, and a vegan-friendly Black Bean Quinoa Taco.
Variations
There are many ways to customize this peach and tomato salsa recipe to suit your tastebuds.
- Turn up the heat: For a spicier peach salsa, leave the seeds in the jalapeno peppers. If you are a brave soul with an affinity for super spicy salsa, then swap jalapenos with habanero peppers.
- Cool it down: If heat isn’t your thing, you can adjust your spice level. Use fewer hot peppers, or omit the hot peppers altogether for a mild fruity salsa still loaded with flavor.
- Without tomatoes: If you’re not a fan of your peach salsa with tomatoes, you can simply leave them out. It will be sweeter but still delicious.
- Cilantro: If peach cilantro salsa is not your thing, simply leave the cilantro out and make it without. It will be just as delicious.
Expert Tips
Here are a few foolproof tips that will ensure each bite is nothing short of sweet and juicy peach perfection.
- Added Salt: If you are serving this fresh fruit salsa with tortilla chips, I recommend adjusting the amount of salt you use to prevent it from being overly salty.
- Bite-Size: I suggest finely diced peaches (½-inch cubes) to achieve a better blend of flavors, but if you prefer a chunkier salsa, you can chop the pieces a little larger.
- Marinate: If time permits, let it sit in the fridge for 15-20 minutes to allow the flavors to marinate and blend.
FAQs
It is not recommended that you freeze fresh peach salsa. The freezing process will alter the texture and consistency of your salsa. For optimal flavor, you should eat this salsa with peaches and tomatoes fresh.
Most canned peach salsa recipes are made by cooking peaches and tomatoes before preserving them in a jar. Since this recipe is made with fresh peaches and tomatoes, it would not be ideal for canning.
Other Delicious Peach Recipes You Might Like
Do you have an abundance of just-picked peaches? Need more ideas about what you can do with these sweet juicy gems? I have listed a few more recipes to satisfy your cravings during the peach season and all year round.
If you try this Fresh Peach Salsa recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It is a great help to others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.
Fresh Peach Salsa Recipe
Ingredients
- 4 peaches, cut into small pieces (½ inch cubes) – approximately 2 cups – pick firm but ripe peaches
- 1 cup cherry tomatoes, sliced
- 1 small red bell pepper, seeded and chopped
- 1 jalapeno pepper, seeded and chopped
- ½ red onion, chopped
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ cup lime juice
- ½ cup chopped fresh cilantro, optional
- ¼ teaspoon chili powder, optional
Instructions
- Place peaches, tomatoes, red bell pepper, jalapeno, red onion, salt and pepper in a large bowl.
- Drizzle it with lime juice and give it a toss.
- Garnish with cilantro and chili powder, if using.
- Taste for seasoning and add in if necessary. Serve it with your favorite tortilla chips.
Video
Notes
- This recipe yields approximately 3 cups of fresh peach salsa.
- Peaches: Any peach varieties such as white peaches, yellow peaches, nectarines, or even grilled peaches would work in this recipe.
- Storage: You can store the leftovers in an airtight container for up to 2 days in the fridge.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Made this out of my own Elberta peaches for Scrabble group. All raved and demanded the recipe. A big hit. Thanks so much!
This salsa sure does shine! And the bowl – my goodness, I need it! I’m so intrigued by the idea of adding walnuts and peaches to a salsa – it sounds like it’d be so perfect on top of fish tacos! I must make it!
I absolutely love your idea for this! So fresh, colorful, and would be such a welcome accompaniment to so many summer meals. Your photos always inspire, my friend. xo
Thank you dear!
I have never had walnuts in a salsa before but it sounds amazing! I love the colors of this dish, so vibrant and cheerful! It’s a perfect summer addition! xO
P.S. I loved your interview on The Diner Special!
Hi Stephanie,
Oh I haven’t listened to it yet. There is something weird and somewhat embarrassing about hearing your own voice, you know? 🙂
The idea of adding walnuts to salsa came from an old recipe that my mom’s best friend used to make. During the summer time, she would make this amazingly delicious tomato salad with pomegranate molasses and sumac and add roasted walnuts into it. To this day, that salad might be my favorite food of all times.
Later, I read in one of Ottolenghi’s Plenty books that he adds walnuts in his salsa recipes. As a matter of fact, this Roasted Red Onions with Walnut Salsa is a recipe I shared a while back.
I am sure this dish would be perfect for one your beach visits that you share on your Instagram :))
Aysegul, gorgeous colorful photos and a great summer dish! Also love how you started sharing tips and info about your work with your followers, what a great idea!
Hi Lili,
I am so glad to hear that you think it is helpful. I am in the process of creating more content to help others.
Have you guys moved to your next destination yet?
Hope all is well..
Cheers!
I love how beautifully fresh and vibrant this looks, Aysegul! Such gorgeous photography and styling as always! I think its a lovely idea to share information so that others can see how you create such beautiful posts! <3 xx
Oh Louise… This means so SO much coming from you. Thank you!
I am testing the waters with sharing helpful photography tips on my blog. I have some other ideas that may help people who are interested in photography aspect of blogging. Still working on the details as to how to execute them. So hopefully, more to come.
Thanks again! Cheers!
What a beautiful and tasty salsa idea! I love that you added walnuts too for a nice crunch! Also, I noticed you add prop and styling info, as well as equipment info now to your posts – brilliant idea as you are a wonderful food blogger that all of us can learn from! 🙂 XO
Yes!! Walnut salsas are my favorite. Actually, I add walnuts to my regular tomato salsa as well. 🙂
I am so glad the styling information helped you. I have been thinking about ways to help people who are reading my blog. I am trying it out. It is so good to hear that it helped you. Still, if there are any questions you have or if I can help with something, do not hesitate to reach out.
Cheers!
Gorgeous as always! I have that tripod and it’s fantastic. I rarely get to use it now as the space I have to use is a bit cramped but when I get to use it – I love it, so sturdy!
Do you use a remote or timer or other?
And I also have started to play with VSCO filters which take a bit of tweaking but add such a gorgeous mood to photos.
Keep on sharing your photography notes, I’m finding it very inspiring!
Hi Aimee!
I love that tripod as well. Though I can’t say that I am a fan of the ball head. I just invested in a new one, waiting for it arrive in the mail. For these photos, I didn’t use a remote control. Instead, I set the timer of my camera.
Aren’t VSCO filters fun? It took me a while to find the one I like, but I love experimenting with them.
I am so glad that you find these notes inspiring. Actually, I am in the process of starting a new section about photography in my site. The idea is to create videos about my set up, styling, editing, etc. Something like a resource for new or mid-level food photographers. What do you think? Would you benefit from it? Do you think people would like it? I’d love your input.
Thanks so much my friend. <3
I would LOVE you to create a photography section! Please definitely do that! I will be glued to it 😀 Also, I got a new head for my tripod as soon as I bought it. It’s a swivel head that moves in all directions and I love it. Great for video too.
Okay.. then it is a deal. I am currently working on creating videos, but once I learn how to edit videos I will create some helpful photography tutorials.
A tripod head is a great investment. I have 3 of them and use them every day. :))