Peach Salsa
This Peach Salsa is fresh, colorful, and lightly spicy, made with ripe peaches, bell pepper, red onion, jalapeño, cilantro, and lime juice.
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Servings: 6
Ingredients
- 4 ripe peaches peeled, pitted, and diced
- 1 red bell pepper diced
- 1 small red onion finely diced
- 1 medium jalapeño seeded and minced, adjusted to heat preference
- 1/4 cup fresh cilantro chopped
- Juice of 1 lime
- 1 tablespoon honey optional, for additional sweetness
- 1/2 teaspoon ground cumin optional, for added depth
- Salt to taste
- Freshly ground black pepper to taste
Instructions
- Peel, pit, and dice the peaches. If the peaches are too soft or difficult to peel, blanch them in boiling water for 30 seconds, then immediately transfer them to an ice bath. Once cooled, remove the skins and dice the peaches.
- Dice the red bell pepper into small, even pieces.
- Finely dice the red onion to ensure it blends evenly throughout the salsa.
- Seed and mince the jalapeño. For a milder salsa, remove all seeds and membrane. For additional heat, retain a small amount of the membrane or seeds.
- In a large mixing bowl, combine the diced peaches, red bell pepper, red onion, and minced jalapeño.
- Add the chopped fresh cilantro and gently stir until evenly distributed.
- Squeeze the fresh lime juice over the mixture.
- If desired, add the honey for extra sweetness and the ground cumin for a subtle earthy flavor.
- Season with salt and freshly ground black pepper to taste.
- Stir the salsa gently until all ingredients are well combined. Avoid overmixing to prevent the peaches from becoming mushy.
- Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to blend.
- Before serving, stir gently and adjust the seasoning with additional lime juice, salt, or pepper if needed.
- Serve chilled with tortilla chips or use as a topping for grilled chicken, pork, seafood, tacos, rice bowls, or salads.
Notes
This Peach Salsa is naturally gluten free when prepared with fresh produce, lime juice, honey, cumin, salt, and pepper.
Confirm that the ground cumin, salt, black pepper, and tortilla chips are labeled gluten free, as some spice blends or packaged chips may have cross-contamination risks.
Serve with gluten-free tortilla chips, grilled meats, seafood, rice bowls, or certified gluten-free tacos.
If preparing for someone with celiac disease or gluten sensitivity, use clean cutting boards, knives, bowls, and serving utensils to avoid cross-contamination.