This post may contain affiliate links. Read my disclosure policy. The Mr. and I made a goal to purposefully use more seasonal fruits and veggies this year. We’ve been coming up with all kinds of ways to use up the peaches from mom’s tree. We re-visited and updated the Peach apricot crumble recipe, you probably saw the lattice peach pie, and now this. Although there weren’t a ton of them, the peaches seemed extra big and super juicy this year. They were delicious in this salsa. I like that peach salsa is a little less acidic than a regular tomato salsa. Not only is it delicious as an appetizer with tortilla chips, it’s also really good as a topping for fish or pork; who would have thought?
Ingredients for Peach Salsa
1 lb tomatoes, diced 1 bell pepper (4 oz), seeded and finely diced 2 jalapenos, seeded and finely diced 1 medium onion, finely diced 1 1/2 lbs peaches, diced 1/2 bunch cilantro, chopped 2 Tbsp lime juice 1/2 tsp salt, or to taste 1/4 tsp freshly ground black pepper or to taste
How To Make Fresh Peach Salsa Recipe:
Chop tomatoes and transfer them to a large bowl (yep, thats the Vidalia Chop Wizard; it made this salsa so easy!).
Finely chop seeded bell pepper and jalapeños. Finely chop onion and transfer all your veggies to the bowl.
Dice the peaches. I liked the slightly larger dice for peaches to give them more of the center stage in this salsa. No need to peel them. You won’t notice the peels and the color is prettier with the peel on. Transfer peaches to your bowl.
Add 1/2 bunch Chopped cilantro, 2 Tbsp lime juice, 1 1/2 tsp salt and 1/4 tsp pepper. Add more salt and pepper to taste if desired. Fold everything together until well mixed and enjoy with your favorite tortilla chips or serve with fish or pork.
What’s your favorite salsa?
