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peach jalapeno salsa with pale white chips.

Fresh Peach Jalapeno Salsa

  • Total Time: 15 minutes
  • Yield: 2 cups salsa 1x


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


  • 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


  1. Combine all of the ingredients in a food processor. Pulse several times until the consistency of a medium-smooth salsa is achieved.
  2. 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.
  3. Taste the salsa, and add a bit more salt or lime juice if desired.
  4. Serve with lots of chips or over tacos.


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.

  • Prep Time: 15 minutes
  • Category: Appetizer
  • Method: Chop
  • Cuisine: Mexican

Keywords: peach salsa, fresh peach salsa, vegan salsa