If you want the perfect summer salsa, this Fresh Peach Salsa recipe is it. The recipe uses only fresh ingredients and comes together in the blender in minutes.
For more ideas, check out all of our recipes.
This time of year, I’m constantly buying fresh ripe peaches and using them in every way I can. That’s how this peach salsa recipe was born.
Even if you’re a little skeptical about fresh fruit salsa, try this.
Pete said he thought it would be really sweet, but I made sure it wasn’t. Someone else who tried it said when you have peach salsa, you expect it to be a sweet peach salsa.
Not me. I wanted it to have the flavor of peaches, but not taste cloyingly sweet. And I wanted it to be similar to a regular tomato salsa, one that you could use as a dip for tortilla chips.
So many fresh fruit salsas are more like pico de gallo, with large chunks of fruit, than actual blended salsas like a traditional tomato salsa. This fresh salsa is the latter.
If you bought too much fruit for this homemade peach salsa and you have some extra peaches that you need to use, our list of Tasty Fresh Peach Recipes will give you some great ideas.
Fresh Peach Salsa Recipe
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Fresh Peach Salsa Ingredients:
- 2 Roma tomatoes
- 1 garlic clove
- 1/4 teaspoon salt
- 1/3 large red onion
- 10 pieces of fresh cilantro
- 1 medium jalapeño pepper
- 2 fresh peaches
- 1 fresh lemon
How To Make Fresh Peach Salsa:
Cut the Roma tomatoes into pieces. I usually cut it into four pieces, then cut those pieces in half. Add them to a food processor.
Cut the garlic clove in half and add it to the food processor.
Add in the salt.
Blend until the tomatoes are chopped up, about 20 seconds.
Rough chop the red onion and add it to the food processor.
Rough chop the cilantro and add it to the food processor.
Cut the stem off the jalapeño pepper. Then, cut it in half. Remove the majority of the seeds. Then, cut it into large pieces and add them to the food processor.
Blend until the onions and jalapeño pepper are broken up, about 20 to 30 seconds.
Peel the peaches. Cut them into slices, then cut those slices into large pieces.
Add them to the food processor.
Add in the juice from one lemon.
The easiest way to do this is to microwave the lemon for 10 seconds. Then, roll it on the kitchen counter to soften it. Cut the lemon in half, then squeeze in the juice.
Blend until the peaches are very small pieces, about 20 to 30 seconds.
Quick note: I know salsa texture is a matter of personal preference. If you prefer a chunkier salsa, you can blend it less. If you prefer a smoother salsa, you can blend it more. Just be careful that you don’t overblend it because it will become really watery.
The salsa is best served cold, so I suggest taking the entire food processor and placing it into the refrigerator, then enjoying it with tortilla chips when it is cold.
Fresh Peach Salsa: Frequently Asked Questions
I prefer using yellow peaches in this recipe. They’re a little sweeter than Eastern peaches/white peaches and give this recipe a great flavor.
I do prefer using white peaches in recipes like Baked Peaches, where I’m adding sugar. That way, it’s more balanced.
But, honestly, whatever peaches are local to you and in season will make this a delicious peach salsa.
This recipe calls for fresh peaches, which sort of makes it a seasonal recipe (since peach season is usually May to late September).
If it’s outside of that time and you want to make this salsa recipe, canned peaches aren’t the answer. They sit in juice in the can, getting really soft, and will just turn to mush when you try to blend them.
If you’re making this easy peach salsa recipe outside of peach season, you can absolutely use frozen peaches. Just make sure to defrost them to room temperature in a colander to drain any excess liquid they produce before using them.
Five ounces of frozen peaches will equal one fresh peach. If you have some leftover, you can use them in our Frozen Peach Lemonade recipe.
The jalapeño pepper balances out the sweet flavor of the peach. It doesn’t add that much heat, since you’re removing the majority of the seeds. I wouldn’t suggest that you skip the jalapeño pepper because you’ll end up with a really sweet and unbalanced salsa.
A red onion is a sweet onion, which is why it’s often referred to as a salad onion. It has a mild flavor compared to a white onion, which has a lot of bite. If all you have is a white onion, you can use that, but the flavor of the salsa will be more balanced if you use a red onion.
Store any leftover salsa in an airtight container in the fridge. It will last up to a week that way, but it will start to get a little soggy. You’ll get the best flavor from eating it as soon to when you made it as possible. If you do wait closer to the one week mark, add a little salt to revive the flavors.
If you want it to last longer, you can freeze it for up to a year. However, when you defrost it, it will be more watery than when it was originally made.
We eat this salsa with tortilla chips, like a traditional salsa.
If you want to do something else with it, you can make our Salsa Pouch Chicken with it. Just top chicken breasts with the salsa, wrap it in a pouch made from parchment paper, and bake it.
It would also be a great topper for fish tacos, which are basically grilled fish pieces on a flour tortilla or in a taco shell with an herb slaw.
More Homemade Salsa:
If you’re looking for more good salsa recipes, try our super spicy salsa or our classic homemade salsa recipe. Those are both cooked salsa recipe. For another raw salsa, try our mango salsa.
Of course, we have a longer list of Homemade Salsa Recipes with more ideas for you to try.
Fresh Peach Salsa
If you want the perfect summer salsa, this Fresh Peach Salsa recipe is it. The recipe uses only fresh ingredients and comes together in the blender in minutes.
Ingredients
- 2 Roma tomatoes
- 1 garlic clove
- 1/4 teaspoon salt
- 1/3 large red onion
- 10 pieces of fresh cilantro
- 1 medium jalapeño pepper
- 2 fresh peaches
- 1 fresh lemon
Instructions
- Cut the Roma tomatoes into pieces. I usually cut it into four pieces, then cut those pieces in half. Add them to a food processor.
- Cut the garlic clove in half and add it to the food processor.
- Add in the salt.
- Blend until the tomatoes are chopped up, about 20 seconds.
- Rough chop the red onion and add it to the food processor.
- Rough chop the cilantro and add it to the food processor.
- Cut the stem off the jalapeño pepper. Then, cut it in half. Remove the majority of the seeds. Then, cut it into large pieces and add them to the food processor.
- Blend until the onions and jalapeño pepper are broken up, about 20 to 30 seconds.
- Peel the peaches. Cut them into slices, then cut those slices into large pieces.
- Add them to the food processor.
- Add in the juice from one lemon.
- Blend until the peaches are very small pieces, about 20 to 30 seconds.
Notes
The salsa is best served cold, so I suggest taking the entire food processor and placing it into the refrigerator, then enjoying it with tortilla chips when it is cold.
Nutrition Information
Yield
20Serving Size
1Amount Per Serving Calories 11Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 28mgCarbohydrates 3gFiber 1gSugar 2gProtein 0g
Have you made this Fresh Peach Salsa recipe? Let us know your thoughts in the comments.
Jennifer Wise
Friday 30th of August 2024
I've never heard of peach salsa. Sounds interesting and looks delicious.
Joanne
Thursday 29th of August 2024
That looks delicious and so fresh too!