August means peak peach season, and I’m all in! There’s something magical about biting into a perfectly ripe peach that just screams summer, which is why I had to create this Peach Salsa recipe. It takes all those juicy, sweet peaches and pairs them with classic salsa ingredients like bell peppers, jalapeños, tomatoes, and cilantro, then throws in some unexpected twists with fresh mint and a sprinkle of Tajín for that chef’s kiss, sweet-heat balance. Perfect with chips, on grilled chicken or fish, or straight from the spoon while standing over the counter (no judgment).
Bathtub Peaches
There’s a lovely locally-owned grocery store near me that’s famous for its summer “Bathtub Peaches” campaign. The owners scour the region for the best peaches, and then let ‘er rip. The name comes from the suggestion that their peaches are so juicy, you should eat them in the bathtub to keep clean-up manageable. Lol.
Bathtub peaches season was a little late getting started this year, but worth the wait. After doing my share of eating them whole like apples, it was time to move on to things like dicing them up into cottage cheese, piling slices on fried toast with prosciutto and whipped ricotta, the family-favorite Tomato Peach Burrata Salad, and even grilling them up for dessert (so delish with vanilla ice cream!).
But Peach Salsa might just be a bathtub peach’s first best destiny. At least for us salsa lovers!
Peach Salsa is —
- Naturally sweet and juicy, thanks to peak-summer peaches.
- Bright with the fresh flavors of tomatoes, jalapeño, herbs, and Tajín.
- Perfect for hot summer days. It only takes a few minutes of chopping — no cooking!
- Filled with gorgeous rainbow colors for your summer table.
- Versatile and pairs with everything from chips to grilled meats.
Key Ingredients
Peaches — Make sure your peaches are perfectly ripe: They should yield just slightly when gently squeezed. If they’re hard like an apple, set them aside and test again tomorrow.
Tomatoes — Peach season falls squarely in the middle of heirloom tomato season, and I happily dug into the day’s harvest of Cherokee Purple tomatoes. Incredibly delicious. Use the best-tasting tomatoes you can find.
Peppers — I use red bell peppers for a sweet, astringent crunch, and jalapenos for a little mild heat.
Herbs & Seasonings — Cilantro is the classic choice, and I also added a sprinkling of fresh mint as a punchy counterpoint to the savoriness of the tomatoes and peppers. A light dusting of Tajin brings a touch of salty, puckery heat. Irresistible!
How to Make Peach Salsa
Ready to make the recipe? Skip to the recipe card now to see the full ingredient list, quantities, prep/cooking times, and printable, detailed instructions. Or, keep scrolling for a visual walk-through of making the salsa.
Prep notes
Here’s a quick guide for prepping the ingredients, if you need it (not including anything that simply needs to be measured out of a container, such as dried herbs and liquids).
- Clean and pat the peaches dry, then chop, working your way around the pit (discard). Some peaches are “freestone” peaches, which means they will easily pull away from the pit. Others are “clingstones,” which means they are firmly attached to the pit. No need to peel the skin.
- Clean the bell pepper and remove the seeds. Chop into small dice. Clean the jalapeno pepper, slice it in half lengthwise, and scrape away the seeds and light-colored ribs. Slice into small dice.
- Clean the tomato, and cut out the stem end and core using a paring knife. Slice and chop. If the tomato is extra juicy, you can gently blot away the extra juice with a paper towel. Some prefer to discard the tomato seeds and their gel casings, but note that a lot of tomato flavor lives there. It’s up to you.
- Pluck off the leaves from the stems of the cilantro and mint, and chop each into a fine mince.
- Chop the pickled red onions into small dice.
Stir and Chill
Mix everything together in a bowl and chill. Serve with tortilla chips, pita chips, or crostini.
Storing
Store in an airtight container in the fridge. It will keep for several days.
Chop, mix, devour. That’s the whole vibe of this fresh summer peach salsa. Love peach season as much as I do? Share your favorite way to use them in the comments!
Peach Salsa
Print Recipe Pin RecipeIngredients
- 2-3 peaches (about a pound), chopped
- 1 tomato (a tasty heirloom, if possible), chopped
- 1 jalapeno pepper , seeded and diced
- 1 small red bell pepper , seeded and diced (about 1/2 cup)
- 1/4 cup diced pickled red onions*
- 1/4 cup minced fresh cilantro (leaves and small stems)
- 1 teaspoon minced fresh mint leaves (3 or 4 leaves)
- 1 tablespoon freshly squeeze lime juice
- 1/4 teaspoon salt
- 1/4 teaspoon Tajin seasoning
Instructions
- Add everything to a medium mixing and stir well. Taste, and add more salt, tajin, and lime juice to suit. For best flavor, chill for at least 2 hours before serving.