Peach salsa
- Preparation 10 min
- Refrigeration 15 min
- Servings 2 cups (500 ml)
- Freezing I do not suggest
Ads
🍑 The salsa I eat with a spoon
I originally invented it to go with my jerk flank steak, but it’s so good that I caught myself eating it with a spoon, straight from the bowl. Ripe, juicy peaches, cherry tomatoes, red onion, a big handful of cilantro and a good squeeze of lime. It’s fresh, sweet-tangy, and honestly, it’s incredible. The kind of simple recipe that steals the show from whatever it’s served with.
🔥 Good on absolutely everything
That’s its real strength: you can put it on just about anything. On eggs in the morning, on a slice of bread, in a salad, on fish, in tacos. And the ultimate move: grill a big beautiful piece of meat, spoon a generous dollop of salsa on top, and everyone goes crazy. It wakes up the simplest dishes and turns an ordinary dinner into something memorable.
☀️ Fresh, quick, zero cooking
No cooking, no fuss. Ten minutes of knife work and you’re done. All it takes is good ripe summer peaches and fresh cilantro. It’s the kind of condiment I make in the middle of peach season when I want my plates to taste like sunshine. Once you’ve tried it, you’ll never look at store-bought jarred salsa the same way again.
Ads
Ads
🍑 Never peel your peaches
I always keep the skin on. It holds the dices together, adds colour and a little bite, and saves you time and juice. Choose peaches that are fragrant, ripe but still firm to the touch. Never mushy, or they’ll fall apart in the bowl.
🔪 Cut medium dice, not too big
Aim for pieces a little smaller than a playing die. You want nice little bites that mix well and are easy to scoop with a spoon. If the pieces are too big, the salsa is harder to eat and the flavours don’t distribute as well.
🌶️ The version that explodes in your mouth
For a slightly spicier salsa, add half a finely minced jalapeño or a pinch of hot pepper flakes. The little heat contrasts beautifully with the sweetness of the peaches without overpowering the freshness of the rest.
🐟 It shines on fish
It’s one of my favourite ways to serve it. On a grilled salmon fillet or a pan-seared cod, it brings exactly the sweet-tangy contrast that fish is missing. Spoon it on generously at the moment of serving, never before, to keep all its crunch.
🥄 Put it on everything
Don’t hold back: morning eggs, a slice of toasted bread, a salad, tacos, a big grilled piece of meat. The ultimate move is spooning a generous dollop over meat straight off the barbecue. Everyone will go crazy.
✅ What to serve with my fresh peach salsa?
It’s unbeatable on fish and grilled meats, but also in tacos. Try it on my grilled jerk beef flank steak with peach salsa, or swap out the salsa in my Fish tacos with green apple salsa for this peach version for a summer dinner that knocks it out of the park.
Ads
Peach salsa
- 2 ripe peaches, diced
- 1 cup (250 ml) cherry tomatoes, quartered
- ½ cup (125 ml) fresh cilantro, chopped
- ¼ cup (60 ml) red onion, finely minced
- Juice of 1 ½ limes
- 2 tbsp (30 ml) olive oil
- Salt and pepper
Ads
Preparation
- Dice the peaches into medium pieces without peeling them, quarter the cherry tomatoes and finely mince the red onion.
- In a bowl, combine the peaches, cherry tomatoes, red onion, cilantro, lime juice, olive oil, salt and pepper.
- Let rest for 15 minutes so the flavours meld together, then serve.
It’s particularly good on grilled salmon, but also on cod, tilapia or any pan-seared white fish. The sweet-tangy flavour of the peaches balances the richness of the fish. Spoon it on at the moment of serving to keep all its crunch and freshness.
No, not at all. I always keep the skin on. It helps the dice hold their shape, adds colour and a bit of texture. You save time and lose less juice. Just choose peaches that are ripe but firm so they cut cleanly.
Just about everything: eggs in the morning, a slice of toasted bread, a salad, fish, tacos or a big grilled piece of meat. It’s a truly versatile condiment that wakes up even the simplest dishes.
Up to 2 days in the fridge in an airtight container. It’s best fresh, the same day. Beyond that, the peaches and tomatoes release water and the texture becomes less clean, so make it in small batches.
Yes. Add half a finely minced jalapeño or a pinch of hot pepper flakes when mixing. That way you control exactly the heat level. Whether you want a mild version or one that explodes in your mouth.
No, a fresh salsa like this one doesn’t freeze well. The peaches and tomatoes become mushy and release too much water when thawed. It’s best enjoyed fresh, within two days of making it.
Ads
Ads
Ads
Ads
Ads