Peach Salsa

Summertime salsa made with fresh peaches, jalapenos, shallots, lemon, mint, and ginger.

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!

  • Yield: Makes about 2 cups.

Ingredients

  • 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

Method

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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Comments

  1. newlywed

    This looks so good…it makes me wish my husband would eat stone fruit! Though I could gobble this up on my own, do you have any ideas about other fruits that could work? Melon? Tart berries, perhaps?

    I’m of the opinion that you can make salsa with practically anything. Look at our salsa recipes for ideas. ~Elise

  2. Sommer @ A Spicy Perspective

    It’s fantastic! I adore a good sweet and spicy combo!

  3. BDG

    I went to a neighborhood meeting and pot luck last week, were someone had brought something like this salsa, only they had added avocados. I asked who had made the salsa but was never able to find out. Have you ever heard of adding avocados to your peach salsa?

    I was once in a class taught by Diana Kennedy, the grande dame of Mexican cooking, who prepared a guacamole made with peaches, avocados, grapes, and pomegranate seeds. So yes, avocados will work fine with the peaches in salsa. ~Elise

  4. Jenny

    I don’t have a food processor. Suggestions on how to work around that?

    Easy. Mince the ingredients with a knife. Food processor just saves a little time. ~Elise

  5. Cynthia

    Thanks for the recipe. I have a peach tree with an abundance of peaches that I don’t know what to do with. This is another great way to use them. I’m going to try canning peaches for the first time so we will see how it goes. Do you have any recommendations on where I can go to find information on canning fruit? Thanks!

    We add ascorbic acid and sugar to cut fruit and store ours in the freezer. Instructions here. ~Elise

  6. Carolyn

    Oh this is going on some endive with some goat cheese…mmm delicious!

  7. 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!

  8. Ingrid

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

    Thanks!
    Ingrid

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

  9. 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.

  10. 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!

  11. flowerek

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