Fresh Peach Salsa with Tomato and Lime
Peach salsa combines sweet fruit with the sharper flavours of lime, onion and chilli.
Peach salsa combines sweet fruit with the sharper flavours of lime, onion and chilli. Firm ripe peaches hold their shape better than very soft ones and do not need peeling unless their skin is tough. Seeding tomatoes limits excess liquid. Taste after the brief cold rest, since peaches vary in sweetness and jalapenos vary in heat. This is fresh salsa for prompt use, with no canning process.
Recipe at a glance
Yield: About 3 cups; 6 servings. Preparation: 20 minutes. Cooking: 0 minutes. Additional resting, chilling, marinating or drying wait: 10 minutes. Total: 30 minutes. Times are estimates; follow the doneness cues in the directions.
Equipment
Knife, board, mixing bowl and slotted spoon
Recipe card
Fresh Peach Salsa with Tomato and Lime
Total includes additional waiting time stated in the directions. Preparation overlaps are stated where applicable; times are estimates.
Equipment: Knife, board, mixing bowl and slotted spoon
Ingredients
Instructions
Prepare produce
Wash peaches and vegetables. Pit peaches, remove tomato seeds and dice everything into small even pieces.
Combine
Fold peaches, tomato, pepper, onion, jalapeno and coriander together.
Season
Add lime, salt and pepper. Leave 10 minutes in the refrigerator, stir and serve with a slotted spoon if juice collects.
Cooking tips
- Use firm ripe peaches.
- Remove tomato seeds.
- Dice onion finely.
- Use a slotted spoon if juicy.
Serving suggestions
- Scoop with tortilla chips.
- Spoon over grilled fish.
- Add to chicken tacos.
- Serve beside pork chops.
Substitutions and variations
Use nectarines instead of peaches. Parsley changes the flavour but can replace coriander.
Add 1/2 cup diced cucumber for extra crunch.
Make ahead and storage
Chop vegetables ahead and refrigerate; add peach and seasoning near serving.
Keep refrigerated and use within 2 days. Do not can this formula or freeze the dressed salsa.
Food safety
Use clean equipment and prevent raw meat or egg cross-contamination. Keep perishable food at 4°C (40°F) or below; refrigerate within 2 hours, or 1 hour above 32°C (90°F). Follow the specific cooking, cooling and storage guidance in this recipe.
Questions and troubleshooting
Must I peel the peaches?
Only if the skin is tough; wash them well either way.
Can I use canned peaches?
They are softer and sweeter, so they will give a different result.
Tips
- Use firm ripe peaches.
- Remove tomato seeds.
- Dice onion finely.
- Use a slotted spoon if juicy.
Troubleshooting
- Only if the skin is tough; wash them well either way.
- They are softer and sweeter, so they will give a different result.
Substitutions
- Use nectarines instead of peaches. Parsley changes the flavour but can replace coriander.
Variations
- Add 1/2 cup diced cucumber for extra crunch.
Serving suggestions
- Scoop with tortilla chips.
- Spoon over grilled fish.
- Add to chicken tacos.
- Serve beside pork chops.
Make ahead
Chop vegetables ahead and refrigerate; add peach and seasoning near serving.
Storage
Keep refrigerated and use within 2 days. Do not can this formula or freeze the dressed salsa.
Food safety
Use clean equipment and prevent raw meat or egg cross-contamination. Keep perishable food at 4°C (40°F) or below; refrigerate within 2 hours, or 1 hour above 32°C (90°F). Follow the specific cooking, cooling and storage guidance in this recipe.
Frequently asked questions
Must I peel the peaches?
Only if the skin is tough; wash them well either way.
Can I use canned peaches?
They are softer and sweeter, so they will give a different result.
Serve in the style described above and adjust optional seasonings to taste.
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