Peach Salsa

When peaches are in season, this Peach Salsa is a must. There’s nothing that we love more than a ripe, sweet juicy peach. We could have one every single day around 3 pm as we eat it over the sink while the juices drip. This recipe is when you have an abundance of peaches that you do not want to waste. Fruit salsas or salads have been on rotation in our family every summer for years. They are so incredibly refreshing and a fun and beautiful way you can enjoy fruits and vegetables at the same time.

What stands out

A fruit salsa like this Peach Salsa is the ultimate summer food: straightforward, simple, versatile, and fresh. That’s how we love to eat on a hot summer day. Simplicity and quality ingredients are key, and nothing is like the bursting fresh juices of a perfectly ripe peach. Combined with fresh lime juice, crisp cucumber, bright cilantro and a little kick of jalapeno, it’s perfection. Fruit salsas are so versatile and you can practically sub out any fruit like strawberries, mango, nectarines, plums or pineapple.

How to Prepare Peach Salsa

Start by using a sharp knife to finely dice the fruit and veggies into small cubes.

To cut up the peach, we like to run our knife around the center of the peach, and then run it on top the opposite way making a cross-cut so that the peach slices open up into four wedges.

Add all the fruits and veggies to a bowl and then add the finely chopped parsley, lime juice salt and olive oil.

Finally, give everything a toss and enjoy with tortilla chips or even a spoon.

Kitchen tip

Use half of a green bell pepper if you don’t like the heat from the poblano/jalapeno pepper.

Swaps

1. Use whatever fresh fruits you have on hand instead of peaches: mango, pineapple, nectarines or strawberries will work.
2. Use half of a green bell pepper if you don’t like the heat from the poblano/jalapeno pepper.
3. Use parsley or cilantro here, whichever flavor you prefer.
4. Include more veggies by incorporating some sweet corn (fresh or roasted) or diced tomatoes into this Peach Salsa.
5. Mix in some rinsed and drained black beans or chickpeas for some protein.

Serve it with

• Enjoy this Peach Salsa with homemade tortilla chips or store-bought chips.
• Add this salsa into quesadillas, on top of tacos or in a burrito.
• As a topping in a simple Green Salad or grain salad.
• In a wraps or sandwiches, or alongside a beautiful piece grilled meat or fish, such as our Grilled Chicken Thighs or Branzino Recipe.

Questions

how can we mute the pungent taste of the red onion?

We like soaking the diced or sliced red onion pieces in water for 15 minutes to remove that strong, pungent taste. Be sure to drain the onion from the water before adding it in if you are soaking it.

What other ingredients can we use in this recipe?

Honestly, anything goes here! Use whatever fresh fruits you have on hand: mango, pineapple, nectarines or strawberries will work.

Can this Peach salsa be made ahead?

This salsa is best served the same day. If you want to prep it for the following day, you can chop everything up, store in the fridge and combine it with the olive oil, seasoning, and lime juice the following day when you’re ready to serve.

how do you properly dice the peach?

We like to run our knife around the center of the peach, and then run it on top the opposite way making a crosscut so that the peach slices open up into four wedges. We then cut the fruit into thinner pieces making lengthwise cuts and then chop it into cubes.

Ingredients

Makes 3 servings

• 2 cups peaches, finely chopped (about 3 peaches)
• ½ cup finely diced cucumber
• 2 poblano peppers, or jalapeños, finely chopped, OR use 1/2 of a green bell pepper if you don’t like heat
• ¼ red onion, finely diced
• ¼ cup fresh parsley, or cilantro, finely chopped
• ½ lime, juiced
• pinch salt
• 1 tablespoon olive oil

Equipment

• Nakiri Knife
• Cutting Board
• Measuring Cups + Spoons
• Redmond Real Salt
• Mixing Bowls

Method

1. Start by finely dicing the fruit and veggies into small cubes. We like to run our knife around the center of the peach, and then run it on top the opposite way making a cross cut so that the peach slices open up into four wedges. We then cut the fruit and cucumbers into thinner pieces making lengthwise cuts and then chop it into cubes across. If you struggle with chopping please have someone assist you.
2. Add everything to the bowl with parsley, lime juice, salt, and olive oil.
3. Give it a toss and enjoy with tortilla chips or even a spoon.
4. Store it in the fridge, it is best served the same day. If you want to prep it for the following day, you can simply chop everything up, store it in the fridge and combine it with the olive oil, seasoning, and lime juice the following day.