Fresh Peach Salsa Recipe
... my husband hates tomatoes.
Sure, he’s fine with ketchup for some reason, but when it comes to salsa, it means getting creative.
He’s ok with a small amount of tomatoes as an accent - sometimes, like in my Roasted Corn Salsa for Canning. He definitely prefers no tomatoes at all, like in my Roasted Corn Salsa Verde or Roasted Salsa Verde, though.
I’m still confused as to how tomatoes are bad, but tomatillos are perfectly fine, though. I would have thought that whatever it is about tomatoes that he doesn't like - I’m assuming the acid level - would be similar in tomatillos, but apparently not.
He’s weird, but hey, I knew that when I married him. Some would even accuse me of marrying him BECAUSE he’s weird. I digress.
When I started making Porter-specific salsa recipes, I mostly stuck to tomatillos.. sometimes corn. The past couple of years, I've been playing around a bit more with fruit salsas.
(Let me just take a quick pedant break here. MOST salsa is "fruit salsa" - tomato and tomatillo ones, anyway - as tomatoes and tomatillos are fruit. I get this. However, "fruit salsa" tends to mean "fruit other than tomatoes and tomatillos", so I'm going with the mainstream use of the term, for the purposes of this recipe. Don't @ me!)
Most of the time, my fruit salsas end up being “What do I have on hand, throw it together” salsas, rather than “write down what I’m doing to make it an actual recipe” salsas.
I’ve made a beautiful pineapple salsa - well, salsas, they’re never the same - for grilling. My Mango Salsa for Fish Tacos is in regular rotation also - as-is, when I’m on the AIP diet, sometimes with the addition of jalapenos when I’m not.
With my recent peach recipe development binge, it was time to use peaches as a base for a salsa!
Oh, it’s good stuff! This salsa is great as a dip for corn chips, or served on or alongside chicken or pork.
However you end up serving it, it’s a super quick salsa to work up, just about 5 minutes of prep time. I recommend chilling it for a bit, to allow the flavours to combine... but you don’t HAVE to. This is a "make and use" salsa, rather than one for canning.
If you use firm, ripe-to-under ripe peaches, it will taste more savoury, and look like it does in the photos here.
If you use more ripe peaches, the salsa will be a lot sweeter, so keep that in mind. Also, it can be a bit mushier looking, rather than the well defined chunks you see here. The more-sweet salsa can work well on grilled meats - depending on your tastes - but personally I prefer it to be a bit less sweet as a corn chip dip.
Your mileage, as always, may vary!
As a note: I used jalapenos in this, as that's what we tend to have on hand. However, habanero peppers would also work well with the peach and red pepper flavours... just use habanero *judiciously*, and use gloves!
Looking for More Peach Recipes?
I’ve got you covered! Here are few favourites, or type “peach” into the search field on my site to find even more!
Balsamic Peach Bruschetta
Blackberry Peach Popsicles
Boozy Raspberry-Peach Bread Pudding
Fresh Peach Daiquiri Recipe
Fuzzy Peach Candy Cocktail
Grilled Halloumi Salad
Grilled Peaches with Lime Honey
Homemade Peach Wine Recipe
One Pan Balsamic Chicken with Peaches
Peach Cobbler Muffins
Peachy Southern Comfort Cheesecake
Rosemary Peach Balsamic Scones
Small Batch Peach Jam
Small Batch Mango Peach Jam
Southern Comfort Peaches N Cream Popsicles
Southern Comfort Peach Pie
Spicy Southern Comfort Glazed Chicken with Grilled Peaches
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Now, on to that Fresh Peach Salsa Recipe!
Fresh Peach Salsa
- 3 Fresh peaches chopped
- ½ Red bell pepper seeded and chopped
- ¼ cup chopped red onions
- 1 Jalapeno pepper finely chopped
- 2 Tbsp Finely Chopped Cilantro
- 1 Lime
- Place peaches, red pepper, onions, jalapeno, and cilantro into a medium sized bowl.
- Zest and juice lime into the bowl, gently toss to coat everything.
- Season with salt and pepper, to taste.
- Use immediately, or cover and chill until you’re ready for it.