Fresh peach salsa is sweet, savory, and sassy with a little kick from jalapeños. It’s a triple threat! Vine ripe peaches and nectarines combined with garden vegetables create a delicious salsa to accompany sautéed fish and chicken, and used as a chunky dip with tortilla chips.
Peaches: Fresh vine-ripened peaches are the BEST! You can find fresh peaches in the market, farmer’s markets, local orchards, or in your own garden. If it is peach season, you’re all set!
Tomatoes: There is a plethora of tomatoes available when in season: Roma, vine-ripened tomatoes, grape, cherry, or heirloom tomatoes. The best part about salsa is using what you have on hand!
Red Bell Pepper: Red peppers are a sweet and crunchy texture that is perfect for this salsa.
Sweet Red Onions: I love red onions in salsas (at the orchards here in Las Vegas, I picked up red candy apple onions. They are so mild, that you can eat them raw like an apple. Perfection!
Cilantro: the perfect herb to add freshness.
Jalapeño and Garlic: Adds just a little kick and spiciness to the salsa.
Lime: Fresh lime juice and zest bring a bright zang to the salsa. Be sure to zest the lime first before slicing it to juice!
Salt and Black Pepper: Season with salt and pepper to balance the flavors.
Chef’s Note: There is quite a bit of chopping. Make sure to dice all ingredients using a sharp knife. In a medium-sized bowl, combine the diced peaches, tomato, red bell pepper, red onion, cilantro, and diced jalapeños. Add lime zest and juice, salt, and pepper to taste. Peach salsa is best made ahead of time and refrigerated a few hours before serving. It allows the flavors to blend together. If you have leftovers, the salsa can be stored in an airtight container in the refrigerator for 3-4 days.
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