Peach Salsa Recipes

Peach Salsa Recipes

Peach Salsa provides an outstanding topping for your favorite grilled pork, chicken or fish. Peaches are one of the luscious fruits of summer and are absolutely fantastic if you are lucky enough to pick them right off the tree.

Cilantro, just a trace
Peach Salsa Recipes
Chilies to heat up your Peach Salsa Recipe

Oh, you are only able to find those semi hard ones at the grocer.

Well, don't be too concerned here is an easy way to ripen peaches for your fresh peach salsa recipes.


Select plump fruit with firm skin. Avoid bruised or cut fruit. Look for a creamy yellow or golden background color; a red blush does not necessarily indicate ripeness.


Place peaches in a paper bag, fold it shut, and set on a counter - not in the refrigerator - out of direct sunlight. For faster ripening, add an apple or banana; they give off more ethylene gas, which speeds up the process.


Check peaches daily, squeezing gently. A ripe peach is soft to the touch and has a sweet, fragrant aroma.

Finally Eat!


You were going to make this delicious peach salsa recipe remember. You can serve this spunky salsa with tortilla chips, or as a topping for grilled pork, chicken, fish, or your favorite Mexican dishes.

Fresh Peach Salsa Recipes


  • 2 cups chopped, peeled fresh peaches

  • 1/4 cup chopped sweet onion

  • 3 Tablespoon lime juice

  • 2 to 3 Tablespoon finely chopped, seeded fresh jalapeno pepper

  • 1 clove garlic, minced

  • 1 Tablespoon snipped fresh cilantro

  • 1/2 tsp. sugar

In a medium mixing bowl stir together peaches, onion, lime juice, peppers, garlic, cilantro, and sugar. Cover and chill for 1 to 2 hours.

Makes 2 cups.

Fresh Peach Salsa

  • 3 firm peaches (about 1 pound)

  • 1 Tablespoon lemon juice

  • 2 ripe tomatoes (about 1/2 pound)

  • 6 large green onions

  • 1 Tablespoon canned jalapeno peppers, chopped

  • 1 Tablespoon cilantro, coarsely chopped

  • 12 Tablespoon extra virgin olive oil

  • 6 Tablespoon sherry vinegar

  • 2 Tablespoon honey

Dip peaches into boiling water and then peel the skins.

Cut peaches into thin strips, discarding pits. Toss with lemon juice.

Dip tomatoes into boiling water, then peel and seed them. Cut into medium julienne strips.

Combine peaches and tomatoes. Add onions, peppers and cilantro. Mix well.

Whisk together oil, vinegar and honey. Pour over other ingredients. If using within several hours, no need to refrigerate; otherwise cover and refrigerate.

Geez did I mention Peach Salsa? I scrounged up some facts about the peach for you just in case you didn't already know.