This fresh peach salsa will make any of your summer meals look gourmet! You can use it as an appetizer and dig in it with some chips as you sip a margarita, or you can use it over tacos or to top off grilled chicken or seafood!
There’s nothing like enjoying fresh peaches in summer time. They’re such a great fruit and this summer the peaches have been spectacular. For the past two weekends, I’ve made fresh peach lemonade to enjoy in our backyard with the kids.
When I make salsa, I love to use fresh and seasonal ingredients. For example around May/June here in Miami we have mangoes in every street corner and a mango salsa is a treat.
There are salsas that I make by blending ingredients or mixing them in a food processor like this Bolivian Tomato salsa but in the case of salsas with fruits like mangoes or peaches, I love making salsa with chopped ingredients. So if you have a preference feel free to chop or blend to make this amazing salsa!
Ingredients for Peach Salsa
I use simple and fresh ingredients for this peach salsa. Pick good quality ingredients and don’t stress the quantities much.
Usually I use two fresh peaches, ripe but not soft yet – they really have the best taste. Then I use a red pepper, a serrano pepper, a lime, cilantro and a red onion. Add salt to taste as you mix:) plus cumin for that earthy flavor. There’s no secret to this recipe, just great ingredients!
Wash and pat try the peaches and peppers. Chop peaches in small shapes. Dice the red pepper and onions. De-seed the serrano pepper then dice it as well. Chop cilantro as fine as possible.
Add all the ingredients to a mixing bowl, add sea salt, cumin and fresh lime juice. Mix thoroughly and let the salsa chill for half an hour before serving.
This salsa with fresh ingredients fits perfectly the Mediterranean Diet even though it doesn’t have Mediterranean origins.
Peach Salsa
Equipment
- 1 Kitchen Knife
- 1 Mixing bowl
- 1 zester
Ingredients
- 2 large peaches ripe but not too soft
- 1 red pepper
- 0.5 red onion
- 1 lime
- 1 serrano pepper
- 1 bunch cilantro
- 1 tsp sea salt
- 0.5 tsp cumin
- 1 tbsp honey (optional)
Instructions
- Wash peaches, peppers and cilantro. Hang the cilantro upside down to air dry, you can let the rest air dry or pat them dry with a clean kitchen towel.
- Cut peaches in half, remove pit then slice or chop the peaches in small pieces. Add peaches to a mixing bowl.
- Dice red pepper, add over the peaches. Deseed serrano pepper, dice and then add to mixing bowl too.
- Chop red onion, add to mixing bowl too. Finely chop cilantro too, remove any thick stems but the thinner ones you can leave in. Add to bowl.
- Zest lime and add over ingredients. Squeeze lime and add the fresh lime juice over ingredients. Add sea salt, mix, taste and adjust if needed. Chill the salsa for half an hour before serving. Enjoy:).
Video
Notes
Nutrition Label
Nutrition
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I would peel the peaches for people who are sensitive to peach peel (like my mom). Or I would make the same salsa for her with nectarines since she doesn’t have same peel sensitivity to nectarines than she does to peaches. Otherwise, if your guests or family members have no sensitivity to peel, I would leave it in for better taste and honestly less prep work after you make sure to wash it properly.
Yes, you definitely can. Use the pepper of choice that provides as much spice as you can handle. By removing the seeds, you can lower the spice level.
Additional Summer Recipes
I have plenty of summer recipes in my blog and depending what you’re looking for, feel free to check them out. Or ask me questions in the comments:). Thank you!
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