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Peach Basil Salsa

Peach basil salsa made with a sophisticated chunky mix of golden diced peaches, fresh basil, and minced jalapeño. The fruit is lightly macerated for a sweet-herbal balance, finished with a balsamic glaze drizzle for a vibrant summer appetizer.
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Prep Time 15 minutes
macerate 15 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: American
Ingredients Method Notes

Ingredients
  

Peaches
  • 4 ripe peaches peeled and finely diced
  • fresh peach salsa
Herbs and aromatics
  • 0.25 cup fresh basil leaves thinly sliced
  • 0.25 cup red onion finely diced
  • 1 jalapeño minced
Dressing and seasoning
  • 2 tbsp balsamic glaze drizzle just before serving
  • 1 tbsp olive oil
  • 1 tbsp lime juice
  • 1 salt to taste
  • 1 black pepper to taste
Serving
  • 1 crostini for serving (or tortilla chips)

Method
 

Mix the salsa
  1. Combine the diced peaches, basil, red onion, and jalapeño in a bowl.
  2. Drizzle the olive oil and lime juice over the mixture and toss gently to coat every piece.
  3. Season with salt and black pepper to taste and toss once more so the seasoning is evenly distributed.
Macerate
  1. Let rest at room temperature for 15 minutes to macerate, stirring once halfway through so juices develop evenly.
Finish and serve
  1. Drizzle the balsamic glaze over the top just before serving for a glossy sweet-tang finish.
  2. Serve with crostini or tortilla chips, or spoon over grilled fish or chicken as a fresh topping.

Notes

Pro tip: keep the salsa chunky—dice the peaches small but not fine, and slice the basil just before mixing so it stays bright. Store covered in the refrigerator up to 2 days; stir again after chilling. Freezing isn’t recommended since the peaches and basil lose texture. For a lighter option, use balsamic vinegar (slightly reduced) instead of balsamic glaze to reduce added sugar.