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Peach Basil Salsa

Peach basil salsa is a sophisticated chunky summer fruit salsa with golden peach pieces and fresh basil. This sweet, herbal, and lightly spicy salsa is quick to assemble, rests to macerate, then gets a balsamic glaze just before serving.
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Prep Time 15 minutes
Rest 15 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: American
Calories: 160
Ingredients Method Notes

Ingredients
  

Peach herb salsa base
  • 4 ripe peaches Peeled and finely diced.
  • 0.25 cup fresh basil leaves Thinly sliced.
  • 0.25 cup red onion Finely diced.
  • 1 jalapeño Minced; adjust for heat.
  • 1 tbsp balsamic glaze Drizzle over the top just before serving.
  • 1 tbsp olive oil For drizzling and tossing.
  • 1 tbsp lime juice For brightness before resting.
  • 0.25 salt To taste.
  • 0.25 black pepper To taste.
Serving
  • 1 crostini Or use tortilla chips for serving.
  • 1 tortilla chips Or use crostini for serving.

Method
 

Make the salsa
  1. Combine the diced peaches, sliced basil leaves, diced red onion, and minced jalapeño in a bowl.
  2. Drizzle the olive oil and lime juice over the mixture and toss gently to coat every piece.
  3. Season with salt and black pepper to taste, then toss once more so the seasoning is evenly distributed.
  4. Let the mixture rest for 15 minutes at room temperature to macerate and bring out the juices.
  5. Drizzle the balsamic glaze over the top just before serving for a glossy sweet-tang finish.
Serve
  1. Serve the peach basil salsa with crostini or tortilla chips, or use it as a topping for grilled fish or chicken.

Notes

For the cleanest texture, dice peaches small and keep the basil thinly sliced so you get sweet fruit with bright green herb throughout. Refrigerate leftovers in a sealed container up to 2 days; the salsa will soften as it sits, so add more pepper if needed. Freezing is not recommended because peaches and basil lose texture. If you want a lower-sugar option, use a reduced-sugar balsamic glaze or skip it and add extra lime juice for tang.