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This Fresh Peach Salsa is sweet, spicy, and bursting with summer flavor. It’s a quick, no-cook recipe that comes together in minutes and instantly brightens anything you serve it with!
You Will Love this Peach Jalapeno Salsa
Come peach season, I love finding ways to use fresh peaches beyond just dessert, and this salsa is one of my favorite savory applications! The juicy peaches pair perfectly with crunchy bell pepper, fresh lime, and a little heat from jalapeño. It’s vibrant, colorful, and just as good with chips as it is spooned over grilled chicken or fish.
It’s incredibly versatile, easy to customize, and will be come a guaranteed favorite at any summer gathering or taco night. Whether you’re serving it with chips or loading it onto burrito bowls, this is one salsa recipe you’ll come back to again and again!
Peach Salsa Recipe Ingredients
- Peaches: Use ripe but firm peaches so they hold their shape. Dice them slightly larger than the other ingredients for extra texture.
- Red Bell Pepper: Adds crunch and color contrast! Tri-color pre-diced peppers from the store work great too.
- Red Onion: Offers a little bite and sharpness. Use more or less depending on your preference.
- Cilantro: Brings fresh, herbaceous flavor and brightness.
- Garlic: Grate or mince very finely for best distribution.
- Jalapeño: Use half for mild heat, or a full one (with seeds) for more of a kick. For extra heat, swap in a habanero.
- Lime Juice & Zest: Adds freshness, tang, and just the right amount of acidity to balance the sweetness.
- Elote Seasoning: Adds a smoky, chili-lime flavor that elevates the salsa. Taste first before adding salt.
- Sea Salt: Fine sea salt ties it all together, but adjust to taste, especially if your elote seasoning contains salt.
Fresh Peach Salsa Variations
- Fruit swap: Replace some or all of the peaches with diced mango, nectarines, or pineapple for a different tropical variation.
- Milder option: Swap jalapeño for diced poblano or skip the spicy pepper entirely for a no-heat version.
- Add-ins: Try a handful of diced avocado or cucumber for a cooling touch and extra texture.
How To Make Peach Salsa
✱ Be sure to see the recipe card below for exact ingredients and full recipe instructions!
Step 1 | Prep the Ingredients
Start by dicing the peaches into bite-sized pieces. You want them ripe but still firm enough to hold their shape. Dice the red bell pepper and red onion, chop the cilantro, and mince the garlic and jalapeño. If you’re using prepared bell peppers from the store, even better—one less thing to chop!
Step 2 | Mix it Together
In a medium-sized mixing bowl, combine the diced peaches, bell pepper, red onion, cilantro, garlic, jalapeño, lime juice, and lime zest.
Add in the elote seasoning and taste first. Some elote blends have more salt than others. Then add in sea salt to taste. I usually add ¼ teaspoon of fine sea salt.
Step 3 | Chill & Serve
Give it a gentle stir, then taste. Add a little more elote, salt, lime juice, or jalapeño if needed.
Let the salsa sit in the fridge for about 20 to 30 minutes. This allows all the flavors to mingle. It’s not a must, but it sure does taste better after a little rest.
Serve with tortilla chips, spoon over grilled chicken, pork, or fish, or tuck it into chicken or fish tacos. It’s fresh, flavorful, and super versatile!
Recipe Tips
- Use ripe but firm peaches. If your peaches are too soft, they’ll break down and turn mushy in the salsa. You want them juicy but still able to hold their shape.
- Chill before serving! Let the salsa rest for 20–30 minutes in the fridge. This helps the flavors blend, making each bite even more vibrant.
- Adjust to taste. Everyone’s spice and salt preferences are different, so start small with the jalapeño and elote seasoning and build up as you go.
- Dice ingredients evenly, if possible. Small, uniform pieces help the salsa scoop easily and make for a better texture overall. Just keep the peaches slightly bigger to let them shine.
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Recipe FAQs
Yes! It actually gets better after resting. Make it up to a day in advance and store it in an airtight container in the fridge.
It’s best within 2–3 days. The peaches may soften over time, but the flavor will still be delicious.
It can be! Adjust the amount of jalapeños to your liking. For a mild version, use just half (and remove the seeds), or skip it entirely. If you’d like it spicier, try habanero peppers.
How To Store Peach Jalapeno Salsa
Storage: Store peach salsa in an airtight container in the refrigerator for up to 3 days. It may get juicier as it sits, so give it a quick stir before serving. This salsa is not ideal for freezing, as the texture of the peaches will change once thawed.
What to Serve With Homemade Peach Salsa
This peach jalapeño salsa is perfect with tortilla chips for a snack or appetizer, but it’s also amazing spooned over grilled proteins or with tacos! Spoon it over Cuban pork or serve it alongside grilled chicken for a summery twist. It’s also perfect on fish stick tacos for a fun, family-friendly dinner, or as a topping for carne asada tacos. We love it added to chicken burrito bowls for a juicy pop of flavor, too!
Other Recipes to Try
- Restaurant Style Salsa
- Ground Beef Queso Dip
- Mexican Fruit Salad
- Air Fryer Corn Ribs
- Dill Pickle Dip Recipe
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Fresh Peach Salsa
Ingredients
- 2-3 ripe peaches, pitted and diced
- ½ cup diced red bell pepper, or tri color if using prepared from grocery store
- ¼ cup diced red onion, or to taste
- ¼ to ⅓ cup chopped cilantro
- 2 cloves fresh garlic, minced
- ½ to 1 jalapeno, diced (adjust to taste or heat level desired) I like to leave some seeds for a little heat and I used 1 jalapeno. You could use habanero for extra heat.
- Juice and zest of 1 lime, about 2 tablespoons of juice
- 1 teaspoon elote seasoning
- ¼ teaspoon fine sea salt, or to taste
Instructions
- Start by dicing the peaches into bite-sized pieces. You want them ripe but still firm enough to hold their shape. Dice the red bell pepper and red onion, chop the cilantro, and mince the garlic and jalapeño.
- In a medium-sized mixing bowl, combine the diced peaches, bell pepper, red onion, cilantro, garlic, jalapeño, lime juice, and lime zest. Add in the elote seasoning and taste first. Some elote blends have more salt than others. Then add in sea salt to taste, I usually add ¼ teaspoon of fine sea salt.
- Give it a gentle stir, then taste. Add a little more elote, salt, lime juice, or jalapeño if needed.
- Let the salsa sit in the fridge for about 20 to 30 minutes. This gives all the flavors a chance to mingle. It’s not a must, but it sure does taste better after a little rest.
- Serve with tortilla chips, spoon over grilled chicken, pork, or fish, or tuck it into chicken or fish tacos. It’s fresh, flavorful, and super versatile!
Want to Save this Recipe?
Enter your email below & we’ll send it straight to your inbox. Plus you’ll get great new recipes from us every week!
By submitting this form, you consent to receive emails from Soulfully Made.
Nutrition Information
Nutritional Disclaimer
Soulfully Made is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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