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Fresh Peach Salsa with Jalapeño, Lime, and Cilantro

Peach Salsa

This peach salsa is the kind of thing I make on repeat all summer, the second Georgia peaches hit the market. Juicy, floral peaches meet sharp red onion, a real hit of jalapeño heat, bright lime, and a shower of cilantro. It sits somewhere between pico de gallo and dessert, and it disappears fast with a bowl of salty tortilla chips.
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Prep Time 20 minutes
Cook Time 2 minutes
Total Time 22 minutes
Servings: 6 People
Course: Appetizer
Cuisine: American
Calories: 55
Ingredients Equipment Method Notes

Ingredients
  

  • 4 medium ripe peaches about 1.5 lb, freestone if possible
  • 0.5 cup red onion finely diced, about half a small onion
  • 1 medium jalapeño pepper seeded and finely minced
  • 0.33 cup fresh cilantro leaves and tender stems, chopped
  • 2 tbsp fresh lime juice from about 1 large lime
  • 0.5 tsp kosher salt plus more to taste

Equipment

  • 1 Medium saucepan for blanching the peaches
  • 1 Large bowl filled with ice water
  • 1 sharp paring knife
  • 1 Cutting board
  • 1 Large mixing bowl
  • 1 Slotted spoon

Method
 

  1. Bring a medium saucepan of water to a rolling boil and fill a large bowl with ice water and set it next to the stove.
  2. Score a shallow X in the bottom of each peach with a paring knife, cutting only through the skin. Slip the peaches into the boiling water and let them sit for 60 to 90 seconds, until the scored skin curls back.
  3. Lift the peaches out with a slotted spoon and drop them straight into the ice water. Once they are cool enough to handle, about 1 minute, peel off the skins with your fingers. They should slide right off.
  4. Cut each peach in half, twist to separate, remove the pit, and dice the flesh into 1/4 inch pieces. Transfer the diced peaches and any juice on the cutting board into a large mixing bowl.
  5. Add the red onion, minced jalapeño, and chopped cilantro to the peaches.
  6. Pour the fresh lime juice over the top and sprinkle with the kosher salt.
  7. Stir gently with a spoon just until everything is combined, being careful not to mash the peaches.
  8. Let the salsa rest at room temperature for 15 to 30 minutes so the flavors marry and the peaches release a little syrup.
  9. Taste and adjust with more salt or lime juice as needed. Serve at room temperature or lightly chilled, with tortilla chips or spooned over your favorite grilled protein.

Notes

  • Pick peaches that yield to gentle pressure and smell floral at the stem — hard peaches will taste flat and refuse to give up their juice.
  • For less heat, remove the jalapeño ribs and seeds. For more, swap in a serrano or leave the jalapeño seeds in.
  • Serving suggestions: pile onto grilled chicken, seared white fish or shrimp, pork tacos and carnitas, or a burrito bowl. It is also excellent over a block of cream cheese with buttery crackers.
  • Best eaten the day it is made. Leftovers hold in the fridge for 2 days but the peaches soften.
  • Do not substitute canned peaches — the syrup unbalances the salsa and the texture turns mushy.