Peach Salsa

Photography Credit: Elise Bauer

Have you noticed the beautiful peaches and nectarines in the market lately? I find them so hard to resist, and often buy more than I can eat. Here’s a quick and easy salsa, made with fresh peaches, jalapeños, lemon, ginger and mint, that goes beautifully with the grilled meats of summer. Try serving this with grilled pork, chicken, or fish. Perfect. Also makes a great dip for chips.

Peach Salsa Recipe

  • Yield: Makes about 2 cups.

This recipe calls for peaches, but you could easily use nectarines. Habaneros work well in this salsa, in place of the jalapeños, but watch out, they're hot!


  • 4 ripe but firm yellow peaches, chopped (skin on or off, your choice, skin on makes for better color, but if skin is too thick or fuzzy you may want to peel first)
  • 2-3 Tbsp chopped shallots or onions
  • 2-3 jalapenos, chopped (stem, seeds and ribs discarded)
  • Juice of a lemon
  • 2 Tbsp chopped fresh mint
  • 2 Tbsp grated ginger
  • 1 teaspoon sugar
  • Salt and black pepper to taste


1 Put the chopped peaches, shallots, and jalapeños in the bowl of a food processor. Add the remaining ingredients. Pulse 2-3 times, just enough to get most the pieces small and to well combine the salsa. Do not liquefy it.

2 Place salsa into a bowl and cover. Let stand for an hour before serving to give the ingredients time to meld.

Serve with chips, with fish, pork, or chicken.

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Showing 4 of 11 Comments

  • flowerek

    I love this salsa. Made it several times. Served mostly with fish but also with grilled chicken. I added some grapes. Yummy!

  • Jane

    Wow, I just realized that the last post/comment on this recipe is MINE from a year ago! And my menu is almost the same…how funny.

    I’ve made this several times, and we have really enjoyed the blend of flavors. Today, I made it ALMOST exactly the same (nectarine instead of peach, and agave syrup instead of sugar) but I made a hot version! Sauteed the onion, jalapeno, and nectarine in a little olive oil, added s/p, lemon juice, fresh parsley and finished with a pat of butter off the heat. Served over grilled boneless chicken breast that I’d marinated in apricot brandy, canola oil, and parsley. #Actually put about a tablespoon or so of the marinade into the “salsa” as well, and cooked off the alcohol). Served over basmati rice with some sauteed zucchini….fabulous!

    Elise, your site has become both a great source of recipes and a great source of inspiration and ideas! That’s what cooking is all about! Yay, food!

  • jane

    DEEE-licious! (even though I had to make some substitutions based on what I had in the fridge and garden! I used parsley instead of mint, half lemon/half lime juice, and omitted the ginger. Also used agave syrup instead of sugar.)

    I served it over lemon-peppered chicken breasts with basmati rice, and spinach sauteed with garlic and red pepper flakes. Dearest husband said, “Great meal!” Thanks, Elise.

  • Ingrid

    Can you can this by any chance? (Hot water processing.)


    Hi Ingrid, this salsa is made with uncooked ingredients, so it doesn’t lend itself to canning. ~Elise

  • SaraQ

    I’m going to make this salsa and serve it with Jerk Chicken and I think it will go splendidly. Thanks so much for the recipe!

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