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Fresh Peach Salsa

Fresh peach salsa with ruby red onion, jalapeño heat, and bright cilantro for a chunky, scoopable summer salsa. Macerate for 15 minutes so the peaches turn juicy and the flavors meld for an easy salsa recipe.
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Prep Time 15 minutes
macerating 15 minutes
Total Time 30 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: Tex-Mex
Calories: 140
Ingredients Method Notes

Ingredients
  

Fresh peaches, peeled and finely diced
  • 4 peaches Ripe; peel and finely dice.
Red onion
  • 0.25 cup red onion Finely diced.
Jalapeño
  • 1 jalapeño Minced; seeds removed for mild.
Fresh cilantro
  • 0.25 cup fresh cilantro Chopped.
Lime juice
  • 2 tbsp lime juice
Lime zest
  • 1 tsp lime zest
Ground cumin
  • 0.5 tsp cumin
Salt to taste
  • 0.5 tsp salt Adjust to taste.
Corn or mango (optional)
  • 1 cup fresh corn kernels or diced mango Optional; use either corn or mango.

Method
 

Mix the salsa
  1. Combine the diced peaches, red onion, jalapeño, and cilantro in a bowl, stirring until the mixture looks evenly speckled with green herbs. Use a gentle hand so the peaches stay chunky.
  2. Add the lime juice, lime zest, cumin, and salt, then stir gently to combine and coat everything. The salsa should look glossy and aromatic.
  3. Add corn or mango if using, folding through just until distributed. You should still see distinct peach chunks throughout.
Macerate, then finish
  1. Let the salsa sit for 15 minutes at room temperature so juices release and the flavors meld. Watch for a slight increase in liquid pooling around the peaches.
  2. Taste and adjust salt, lime, or jalapeño level to your preference. Aim for bright citrus and balanced heat.
Serve
  1. Serve immediately with tortilla chips, or spoon over grilled chicken, fish, or tacos. For best texture, keep it chunky and avoid letting it sit too long.

Notes

Pro tip: finely dice the peaches and onion so every bite has a similar texture; if peaches are very juicy, start with the optional corn/mango only after the first taste test. Store covered in the refrigerator up to 2 days; the peaches will soften slightly but it’s still good. Freezing isn’t recommended because the salsa will lose its fresh chunky texture. For a lower-sugar option, swap mango for corn (or use corn only) to keep it fruit-forward with less sweetness.