Fresh Peach Jalapeno Salsa

Delicious, refreshing homemade tomato peach salsa! This recipe is made right in the food processor and can be made with fresh or canned peaches. The tomatoes, peaches, and jalapeno combine with lime juice for delicious, bright flavor that is delicious on chips served next to sour cream guacamole for a fun party platter.

Ok, where do we fall on fruit in our salsa? I am team YES to pineapple pizza, YES to fruit in salsa, all the sweet/savory combos in the world.

This peach salsa is super simple because we make it right in the food processor, aka NO CHOPPING. The end result is somewhere between a salsa and a peach pico de gallo - fresh, light, with TONS of flavor.

I make this all the time to have as a snack with a cookout or pool party situation, but it's also a really great topping for fish tacos or weeknight seared salmon - a little fresh, islandy vibe even in colder months.

(PS, you can definitely make this with canned peaches year round!)

Ingredients

Super simple ingredients, here! Jalapeno, a peach, a tomato, a little bit of onion, fresh cilantro, lime juice, and salt.

Ingredient Notes and Variations

• I use half the jalapeno with the seeds OUT for a mild salsa that still tastes like jalapeno. You can leave the seeds in, use the entire pepper, really any level of jalapeno involvement that your spirit calls out for.
• Canned peach slices can be used instead of a fresh peach - about half a 14 ounce can, drained.
• Aim for the peach and the tomato to be about the same size, but don't obsess about it.
• If you hate cilantro, skip it!
• Fresh lime juice is REALLY good here, but jarred/bottled works great too if that's what you have on hand.

Step By Step Instructions

I mean....I feel like you've already pieced this together in your mind.

• all ingredients go in the food processor.
• blend.
• a little more salt? Maybe!

Honestly, this is one of those flavor combos that is SO good. The sweet + salty + tangy + spicy + herby is very "all good stuff at once, yes please more chips."

When it comes to seasoning this, we want to taste A LOT of all the flavors. Lots of peach, lots of lime, lots of salt. Statement flavors, you know. Add more salt or lime juice if you need to!

Storage and Making Peach Salsa Ahead of Time

This is a fresh salsa, and it will last well in the fridge for about 2 days. After that it's fine, but not as vibrant and the ingredients might get a little bit mushy.

I store it in glass storage containers and often make it the day before serving or first thing in the morning to save some time if I'm using it for a party.

Serving Suggestions/How to Use Peach Salsa

I love this plain with just chips, but it's also really good as a topping for a protein or rice bowl kind of thing.

• on a party platter with sour cream guacamole.
• or bean dip!
• on top of fish tacos.
• over broiled salmon or cast iron skillet salmon, very weeknight friendly.
• next to grilled chicken with some veggies and rice.
• as a salad dressing with some seared steak + greens for a quick low carb dinner.

Exhibit A:What To Do With Peach Salsa

Make fish tacos! Seriously so, so good.

And that's it! Super simple, tons of flavor, a dip or condiment that is delicious on just so many things. It brings warm weather feels year round, thank you canned peaches, and will get gobbled up every time you make it. Enjoy!

Fresh Peach Jalapeno Salsa

Delicious fresh peach salsa with jalapenos, cilantro, and lime. Done in 15 minutes or less, and with tons of flavor!

5 from 7 ratings

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Prep Time 15 minutes mins

Course Appetizer

Cuisine Mexican

Servings 2 cups salsa

Equipment

• Juicer
• Chef Knife
• Food Processor

Ingredients

  

1x2x3x

• ½ jalapeno seeds removed for a mild salsa
• 1 medium peach cut into chunks (leave the peel on)
• 1 medium tomato cut into chunks
• 1 piece onion about 1-inch cube or equivalent
• 1 tablespoon fresh cilantro leaves
• 1 tablespoon fresh lime juice juice from ½ a lime, approximately
• ½ teaspoon kosher salt

Instructions

 

• Combine all of the ingredients in a food processor. Pulse several times until the consistency of a medium-smooth salsa is achieved.
• To have a chunkier effect, start with only half the tomato and peach and puree the salsa, then add the rest of the peach and tomato and pulse just a few times to ensure that the onion and jalapeno are minced but some larger pieces of tomato and peach remain.
• Taste the salsa, and add a bit more salt or lime juice if desired.
• Serve with lots of chips or over tacos.

Notes

Storage: This will last in the fridge for about 2 days before it gets a little mushy.

I use half the jalapeno with the seeds OUT for a mild salsa that still tastes like jalapeno. You can leave the seeds in, use the entire pepper, really any level of jalapeno involvement that your spirit calls out for.

Canned peach slices can be used instead of a fresh peach - about half a 14 ounce can, drained.

Aim for the peach and the tomato to be about the same size, but don't obsess about it.

If you hate cilantro, skip it!

Fresh lime juice is REALLY good here, but jarred/bottled works great too if that's what you have on hand.

Tried this recipe?Let me know how it was!

This recipe was originally published on November 2, 2011, 7 years to the day before baby Will was born. It has been updated with more clear instructions and images to help you make the most delicious peach salsa ever!