Slightly sweet, tangy, and savory all at the same time, this mild peach salsa is bursting with fresh summer produce and will be your new favorite salsa recipe!
It’s light and simple, and its sweet flavor pairs well with spicy and warm flavors. We had it on top of blackened fish tacos and it might just be my favorite new taco combination. It would be wonderful served on top of grilled chicken or fish, as an addition to burritos, or as a simple dip with chips.
This is a chunky salsa, almost like a salad, rather than one pulverized in your blender. If you like a thinner salsa, I’d recommend giving the ingredients a few pulses in your food processor (this will also negate the need to chop beforehand), or taking a scoop out, blending it until thin, and adding it back into the mixture. I thought the chunkiness was great for the tacos because it didn’t make them soggy and added a lot of texture.
This peach salsa is so easy to make. Just chop up some tomatoes and a peach, add some red onion and fresh corn kernels, some fresh cilantro and garlic, and stir in lime juice, zest, salt, and pepper. Because the salt draws the liquid out of the veggies, it will become more “soupy” the longer it sits. This isn’t a bad thing- just stir right before serving in order to distribute the flavors.
If I’d had a fresh jalapeño, I would have added that to the salsa as well, since I love sweet and spicy together. If you like things spicy, go ahead and add a jalapeño or serrano pepper to the mix.
This peach salsa is sure to be a crowd pleaser at any summer party- it’s gluten-free and vegan, and it’s mild flavor makes it kid friendly. It’s healthy, packed with nutrients from the raw fruits and veggies, and it’s low-fat. Plus, it’s so colorful and pretty!
Here’s the printable recipe :-)
Summer Peach Salsa
- 1 firm peach chopped
- 1 pint cherry tomatoes or about 3/4 lb. of another variety, chopped
- 1 cup corn kernels frozen or fresh, from about 1 ear of corn
- 1/4 cup red onion finely diced
- 1/4 cup fresh cilantro chopped
- 1 clove garlic minced
- juice and zest of one lime
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- Combine all ingredients. Taste and adjust seasonings.
- For best flavor, allow to sit in the refrigerator for at least 30 minutes before eating, stirring just before serving.
- Storing leftovers/make ahead: Refrigerate for up to one week and stir just before serving.
- The provided nutrition information does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. Feel free to calculate it yourself using this calculator or by adding the recipe to Yummly.