Fresh Peach Salsa
This fresh peach salsa recipe turns ripe summer peaches into a sweet-and-spicy no-cook dip with diced peaches, minced jalapeño, and a squeeze of lime, ready in about fifteen minutes.
Equipment
- Wooden cutting board - Sturdy, with room to dice several ingredients
- Chef's knife - Sharp, for the onion and pepper
- Paring knife - Small, for pitting and dicing peaches
- Glass mixing bowls - For tossing everything together
- Citrus juicer - To get the most from your lime
- Measuring spoons - For the lime juice, honey, and salt
- Silicone spatula - For gentle folding
- Colander - For rinsing the cilantro and draining excess peach juice
- Glass storage containers - For leftovers
Ingredients
- 4 ripe but firm peaches - about 1.5 lb / 680 g, pitted and diced into ¼-inch (0.5 cm) pieces
- ½ medium red onion - about ½ cup / 75 g, finely diced
- 1 jalapeño - seeded and minced; leave some seeds in for more heat
- ½ red bell pepper - about ½ cup / 75 g, finely diced
- ¼ cup fresh cilantro - about 15 g, chopped
- 2 tablespoons fresh lime juice - 30 ml, from about 1 lime
- 1 tablespoon honey - 15 ml, optional, to balance tart peaches
- ¼ teaspoon fine sea salt - plus more to taste
Instructions
- Rinse and dry the peaches. Peel if desired, cut each in half around the pit, twist apart, and remove the pit. Dice the flesh into ¼-inch (0.5 cm) pieces and add to a large mixing bowl.
- Finely dice the red onion and red bell pepper into pieces roughly the same size as the peaches and add to the bowl. Slice the jalapeño in half lengthwise, scrape out the seeds and white membrane (or keep some seeds for heat), mince finely, and add to the bowl.
- Chop the fresh cilantro, including tender upper stems, and add it in. Squeeze 2 tablespoons (30 ml) of fresh lime juice directly over the fruit and vegetables. Drizzle in the honey now if your peaches are on the tart side.
- Sprinkle the fine sea salt over everything. Fold gently with a silicone spatula until evenly combined, taking care not to crush the peaches. Taste and adjust with more salt, lime, or honey as needed.
- Let the salsa rest at room temperature for about 15 minutes so the lime and salt can pull out the peach juices and round off the raw onion. Spoon off excess liquid if needed, give a final gentle toss, and serve with tortilla chips.
Notes
- Peach choice matters: Use ripe-but-firm freestone peaches that give slightly near the stem but still feel firm, so they cut into clean cubes instead of turning to pulp.
- Peeling is optional: The skin is thin and edible, so leaving it on saves time and adds color and fiber. For smooth texture, blanch in boiling water for 30 seconds or use a serrated peeler.
- Dice everything the same size: Uniform ¼-inch (0.5 cm) pieces mean each scoop has fruit, onion, and pepper together instead of clumps of one thing.
- Tame the onion: A quick cold-water rinse of the diced onion softens the sharp raw bite without losing crunch, helpful if you are sensitive to onion.
- Taste before adding honey: Ripe peaches are often sweet enough on their own, so treat honey as an adjustment, not a default.
- Don't skip the rest: A 15-minute rest makes a bigger difference than any single ingredient, giving the flavors time to marry; it is optional if you are short on time.
- Control the heat: Keep jalapeño seeds in for warmth, swap in a serrano for more kick, or use a poblano for almost none.
- Make-ahead tip: Chop the onion, pepper, jalapeño, and cilantro a few hours ahead and chill; dice the peaches and combine everything within an hour or two of serving.
- Storage: Refrigerate in an airtight container for up to 2 days. Drain pooled liquid and stir before serving; a fresh squeeze of lime and pinch of salt refresh leftovers. Freezing is not recommended.
- Not for canning: This fresh no-cook salsa is not formulated for safe home canning; use a tested water-bath canning recipe for shelf-stable storage.
Nutrition
Serving: 1ServingCalories: 48kcalCarbohydrates: 12gProtein: 1gFat: 0.2gSodium: 75mgFiber: 1.6gSugar: 10gVitamin C: 18mg
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