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Fresh Peach Salsa

Fresh peach salsa with ruby red onion, jalapeño heat, and bright cilantro—chunky, juicy, and tangy with a quick 15-minute macerate. This easy summer salsa recipe turns ripe peaches into a vibrant fruit salsa perfect for tortilla chips or topping tacos and grilled protein.
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Prep Time 15 minutes
macerating 15 minutes
Total Time 30 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: Tex-Mex
Ingredients Method Notes

Ingredients
  

Peaches
  • 4 ripe peaches peeled and finely diced
Aromatics and herbs
  • 0.25 cup red onion finely diced
  • 1 jalapeño minced (seeds removed for mild)
  • 0.25 cup fresh cilantro chopped
Seasoning
  • 2 tbsp lime juice
  • 1 tsp lime zest
  • 0.5 tsp cumin
  • 1 salt to taste
Optional fruit
  • 1 cup fresh corn kernels or diced mango optional

Method
 

Make the salsa base
  1. Combine the diced peaches, red onion, minced jalapeño, and chopped cilantro in a bowl.
  2. Add the lime juice, lime zest, cumin, and salt, then stir gently to combine.
Add corn or mango (optional)
  1. Stir in the corn kernels or diced mango if using, keeping the mixture chunky.
Macerate and taste
  1. Let the salsa sit for 15 minutes at room temperature so the flavors meld.
  2. Taste and adjust salt, lime juice, and jalapeño level to your preference.
Serve
  1. Serve immediately with tortilla chips or as a topping for grilled chicken, fish, or tacos.

Notes

Pro tip: remove some jalapeño seeds for mild heat, and cut the peaches uniformly so every bite gets a balanced mix of fruit and aromatics. Refrigerate leftovers in a covered container for up to 2 days; drain excess liquid before serving if needed. Freezing isn’t recommended because peaches and cilantro lose texture. For a dairy-free swap: this recipe is naturally dairy-free.