This Summer Peach Salsa showcases the best of fresh summer produce! Made from seasonal vegetables, it’s the perfect simple + delicious dip!
One of my favorite parts of summer is the abundance of stone fruit – peaches, nectarines, plums, pluots, you name it. Stone fruits, aka drupes, are named thusly because of the stone (=seed) inside of the fruit. You may not know this, but blackberries, raspberries, and olives are also stone fruits as well! Out of all of them, I’d say my favorite is the pluot, which is a hybrid between plums and apricots. I definitely prefer the smooth fruit skin over the fuzzy peach skin. However, I love the taste of peaches, especially in a savory context.
If you’ve never had a fruit-based salsa, you’re in for a treat. The sweet and savory flavors go surprisingly well together – just see my Strawberry Salsa recipe! This Summer Peach Salsa is similar, but really leans into the savory side with the addition of tomatoes. When I tested the recipe at home I used mini heirloom tomatoes, but any cherry or grape tomatoes would be delicious as well.
I made a batch of this salsa for my husband and I the other night, and we ate it outside on the deck with some spicy mezcal mango margaritas that my husband made. (Let me know if you want the recipe for those!) Of course, Ivy got a few chips as well! You’ll see in the photo that I blended up half of the salsa to see how that went. It was still tasty, but I didn’t write that up as the official recipe because the color is not exactly the cutest… but you can still blend yours if you’d like! Enjoy!
Summer Peach Salsa FAQs
What is peach salsa made of?
This recipe is simply made with peaches, red onion, tomatoes, jalapeño, cilantro, parlsey, and lime. It’s more of a pico de gallo texture than salsa, but it all depends on how finely you chop up the vegetables!
What to serve with peach salsa?
This peach salsa would be delicious on tacos, added to burrito bowls, spread on top of salmon, or just plainly served with tortilla chips. Jon and I also ate ours with spicy mango mezcal margaritas, which was the perfect accompaniment!
How to make this peach salsa spicy?
This salsa has jalapeños in it already, but you can add a spicier pepper (like habanero) if you’d like. Also feel free to add a dash of hot pepper flakes or cayenne if that’s your thing!
Summer Peach Salsa
Ingredients
- 2 Peaches about 2 cups diced
- 1/2 Cup Red Onion diced
- 1 Pint Cherry Tomatoes diced
- 1 Jalapeño diced
- 1/4 Cup Cilantro finely minced
- 1/4 Cup Parsley finely minced
- Zest from 1 Lime
- Juice from 1 Lime
- 1/2 Tsp Sea Salt or more, to taste
- Black Pepper to taste
Instructions
- Start by prepping all of your ingredients – dice the peaches, red onion, and cherry tomatoes, and jalapeño, and mince the herbs.
- Add peaches, vegetables, and herbs to a bowl. Over the bowl, zest 1 washed and dried lime. Then, juice that same lime into the bowl.
- Add in the salt and black pepper, and stir well.
- Let salsa sit for 10 minutes for the flavor to develop. After 10 minutes, check the flavor and add more salt or lime if desired.
- Enjoy!
Notes
- For a spicier salsa, keep the “ribs” and seeds of the jalapeño. To make the salsa less spicy, remove the ribs and seeds.
- For this recipe I used heirloom cherry tomatoes, but you can use any small tomato you like.
- Optionally, feel free to add the salsa to a food processor and process until a smooth consistency is formed. I do recommend keeping the texture fairly chunky though! Also please note that the color when it’s blended will not be a vibrant orange.
- Don’t skip the resting time – the salt and lime need time to macerate and infuse the salsa. Adding more salt too soon could result in a salsa that’s too salty.
- This salsa will keep in the fridge for 2-3 days.
P.S.
For more plant-forward recipes and New England lifestyle inspiration, be sure to follow along on Pinterest, Instagram, and TikTok! If you make a recipe, please tag me in the photo and use the hashtag #wellandfull so I can see! I love seeing your creations!
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