If you love fresh peaches and you love salsa, you’ll love this sweet and spicy peach salsa. A little sweet, a little heat, it’s the perfect combination! Enjoy with tortilla chips, on tacos, or on top of grilled chicken, tofu, or fish.
When peach season hits, it’s time to make all the peachy things—and this fresh peach salsa is at the top of the list. If you’re lucky enough to have a neighbor with a tree full of ripe peaches (or a farmer’s market haul you can’t resist), this is the perfect way to use them. It’s quick, vibrant, and comes together in about 10 minutes—just chop, mix, and enjoy!
This peach salsa is the perfect balance of sweet, tangy, and fresh. Serve it with tortilla chips for an easy appetizer, spoon it over tacos, grilled chicken, or fish, or even pair it with tofu for a summery plant-based twist. The possibilities are endless—and delicious!
What you’ll need for Peach Salsa
Find the full, printable recipe with exact measurements at the bottom of this post. Read on for more details and tips!
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- Fresh Peaches: Choose ripe, juicy peaches that are slightly soft to the touch—these will give you the best sweetness and texture. Peeling is optional; some prefer to remove the skin for a smoother salsa, but leaving it on adds color and a bit of texture.
- Red Onion (Diced): Adds a sharp, zesty bite and a beautiful pop of color. Dice it finely so it distributes evenly throughout the salsa. For a milder flavor, you can soak the chopped onion in cold water for a few minutes before adding it in.
- Jalapeño: Adds just the right amount of heat to balance the sweetness of the fruit. If you like it spicy, leave the seeds and membrane intact. For a milder salsa, remove them before dicing. You can also substitute with serrano peppers for more heat or bell pepper for no heat at all.
- Mango: A natural pairing with peaches, mango adds tropical sweetness and silky texture. It balances beautifully with the citrus and heat and adds extra color and flavor dimension to the salsa.
- Tomatoes: Any tomato will work—Roma, cherry, heirloom, or whatever you have on hand. They add juiciness, a bit of acidity, and a savory element that rounds out the fruity flavors. Remove some of the seeds if you prefer a chunkier salsa.
- Cilantro: Fresh, herbaceous, and essential for that classic salsa flavor. Chop it finely and add to taste. If you’re not a fan of cilantro, try using fresh parsley or a mix of parsley and mint for a twist.
- Fresh Limes: The lime juice brightens the entire salsa and ties all the flavors together. Use both the juice and a bit of the zest for an extra citrusy kick. Always use fresh limes—bottled juice just doesn’t compare.
- Salt and pepper to taste- makes all the flavors sing!
I used 3 ripe peaches and 1 mango. Feel free to change it up to your taste or what you have on hand!
How to Make It
Prepare the fruit and vegetables:
Peel and dice the peaches and mango. Dice the tomatoes, jalapeño (removing the seeds for less heat), and red onion. Chop the cilantro finely.
Mix everything together:
In a large bowl, combine the diced peaches, mango, tomatoes, jalapeño, red onion, and chopped cilantro.
Add the seasoning:
Pour in the lime juice, then sprinkle in the salt and pepper. Stir gently to combine all the ingredients evenly.
Let it chill:
Cover and refrigerate the salsa for at least 15 minutes to let the flavors meld.
Taste and adjust:
Before serving, give the salsa a taste and adjust salt, pepper, or lime juice if needed.
Serve and enjoy:
Serve chilled with tortilla chips, on tacos, over grilled chicken or fish, or as a fresh topping for salads and grain bowls.
Tips
- Use ripe, juicy peaches: The peaches should be slightly soft to the touch and fragrant. If they’re too firm, they won’t be sweet or juicy enough. If they’re overly soft, they may get mushy in the salsa. You can peel them or leave the skin on for added texture and color—it’s totally up to you.
- Dice everything evenly: Try to keep the peach, mango, tomato, and onion pieces roughly the same size. This ensures a balanced bite every time and makes the salsa look prettier, too.
- Adjust the heat to your taste: If you like spice, leave the jalapeño seeds and membrane intact. For mild salsa, remove them. Want it even spicier? Try a serrano pepper instead. You can always add heat, but you can’t take it out.
- Let it rest: After mixing everything together, let the salsa sit in the fridge for at least 10–15 minutes. This helps the flavors meld and makes the salsa extra refreshing.
- Taste and adjust: Peaches and mangos vary in sweetness, so taste the salsa and adjust with a pinch of salt or an extra squeeze of lime as needed to balance the flavors.
- Pair it creatively: This salsa isn’t just for chips—it’s amazing over grilled chicken, shrimp, fish tacos, or even spooned over a salad or grain bowl for a summery twist.
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Peach Salsa
Ingredients
Instructions
- Peel and dice the peaches and mango. Dice the tomatoes, jalapeño (removing the seeds for less heat), and red onion. Chop the cilantro finely.
- Mix everything together: In a large bowl, combine the diced peaches, mango, tomatoes, jalapeño, red onion, and chopped cilantro.
- Pour in the lime juice, then sprinkle in the salt and pepper. Stir gently to combine all the ingredients evenly.
- Let it chill: Cover and refrigerate the salsa for at least 15 minutes to let the flavors meld.
- Before serving, give the salsa a taste and adjust salt, pepper, or lime juice if needed.
- Serve chilled with tortilla chips, on tacos, over grilled chicken or fish, or as a fresh topping for salads and grain bowls.
