Best-Ever Fresh Peach Salsa
A bright, juicy peach salsa with balanced heat and acidity. Perfect with chips, tacos, grilled salmon or chicken—ready in minutes, no cooking.
Equipment
- Chef’s knife & cutting board
- Mixing bowl
- Citrus juicer
Ingredients
- 2⅔ cups diced ripe peaches ¼-inch (400g; 2-3medium)
- ½ cup red bell pepper ¼-inch dice (75g)
- ¼ cup red onion very fine dice (40g)
- ¼ cup fresh cilantro chopped, loosely packed (10g)
- 2 tablespoon fresh lime juice (30ml)
- 1 teaspoon lime zest
- ½ clove garlic microplaned
- ½ jalapeño minced (seeded for mild)
- ½ teaspoon fine sea salt (3g), plus more to taste
- 1 teaspoon extra-virgin olive oil
Instructions
- Marinate the aromatics: In a medium bowl, combine lime juice, lime zest, red onion, jalapeño, garlic, and salt. Let stand 5–10 minutes to mellow the bite.
- Fold in produce: Add peaches, bell pepper, and cilantro. If using, stir in olive oil.
- Rest & season: Let sit 10 minutes for flavors to meld. Taste and adjust with a pinch more salt or a squeeze of lime.
- Serve: Enjoy immediately with chips or spoon over tacos, grilled fish, or chicken.
Notes
Onion gentleness: For extra-mild onion, soak the diced onion in cold water 10 minutes, drain well, then proceed with Step 1.
Peach ripeness fix: If peaches are a bit tart/underripe, stir in ½–1 teaspoon sugar or honey—just enough to round the acidity.
Heat control: Use ½ jalapeño for mild, a whole small one for medium; add seeds for more heat.
Storage: Best day-of. Refrigerate airtight up to 24–36 hours; refresh with a squeeze of lime and pinch of salt before serving. (Not freezer-friendly.)
Herby twist: Replace half the cilantro with mint or basil for a different vibe.
Nutrition
Calories: 43kcalCarbohydrates: 9gProtein: 1gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gSodium: 204mgPotassium: 133mgFiber: 1gSugar: 7gVitamin A: 672IUVitamin C: 22mgCalcium: 7mgIron: 0.3mg
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