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Spicy Peach and Tomato Salsa

Bursting with color, spiced with green chiles, red onion, and cilantro, and tangy sweet with honey and lime, this peach and tomato salsa livens up everything you pair with it!

Peach and tomato salsa in glass bowl with basket of chips in back

When peaches and tomatoes are peaking at their seasonal best, you want to make this chunky salsa! Not just a spicy dip to go with chips, it’s ideal on tacos and quesadillas.

Click here to PIN Spicy Peach and Tomato Salsa!

You can use it as a sauce too, for proteins like caramelized tofu, or, for pescatarians, salmon or halibut. In the hot skillet you used to cook the tofu, add the salsa and let it sizzle to just heat through. Serve immediately.

Beside the two relatively juicy fruits, the honey and lime add more liquid to the mix. Unless you’re using as a sauce like with the tofu, you’ll want to drain the salsa in a sieve for a few minutes after mixing everything together. (You’ll get a couple tablespoons of very tasty salsa juice!)

tomato, serrano chile, peach half, onion and cilantro

Peach and Tomato Salsa ingredient details:

  • Look for firmer peaches that barely give to your touch. Ripe, but not overripe. You want the fruit to keep the diced shape you’ve cut. Select a meatier tomato for the same reason.
  • Choose organic. Peaches (and nectarines) rate in the Dirty Dozen list of fruits and vegetables containing the highest pesticide residues. Consumer Reports also advises buying organic peaches because peaches contain high pesticide risk.
  • This salsa calls for two kinds of fresh green chiles. The number isn’t set in stone though–if you prefer less spicy heat, you can use one chile instead of two. Or two of one kind. (I use what I have and tend to keep one or the other in the fridge.) The finger-size serrano gives citrusy heat, and the rounder jalapeños have a milder peppery heat.
  • Optional added spice: Aleppo pepper adds fruity flavor and mild vibrant heat and is definitely worth having in your spice cabinet. If you don’t have Aleppo pepper, you can leave it out or substitute half as much of the hotter red chile pepper flakes.

chopping serrano chile with salsa in bowl upper left, with knofe

Can you make this salsa with nectarines instead of peaches?

  • Yes. In many recipes, like this salsa, nectarines are a dandy substitute for peaches.

What is the difference between peaches and nectarines anyway?

  • Peaches and nectarines are very close relatives, with a gene variant deciding the difference between a fuzzy velvety peach skin and the smoother nectarine skin.
  • Peaches are known for their tangy sweet flavor and soft juicy texture and generally, nectarines are the sweeter and firmer relative. Generally. Depending on how ripe the fruit and how yellow or white the skin, your results may vary.
  • Both peaches and nectarines can be freestone, when the pit easily separates from the fruit, or clingstone, when the fruit clings stubbornly to the pit.
  • *** Fact: A nectarine is a peach, not a cross between and peach and a plum.

How to peel a peach. To peel or not to peel, you decide.

  • Because of their fuzzy skins, peaches are often peeled before eating or baking. (I’m fine with just rubbing the minimal fuzzy part off under water, and Robbie prefers his peaches with the skin removed.)
  • The easy way to peel a peach is to blanch in boiling water for about 30 seconds, and then immediately plunge into ice-cold water. The skin should then slip right off.

overhead shot of salsa in glass bowl

#eatseasonal

This peach and tomato salsa is part of a recipe roundup organized by Becky of Vintage Mixer blog. Her blog is inactive now, but you can still access her monthly recipe collections here. Back then, besides her own post, she’d gather a group of food bloggers to create new recipes featuring that seasonal vegetable and fruit bounty.
Below are links to the recipes we shared one September. Do they sound tempting or what? I hope they inspire you to get in the kitchen and cook something delicious, and seasonal!

Small Batch Cherry Tomato Jam by Flavor the Moments

Grilled Eggplant with Goat Cheese Polenta and Basil Pesto by Floating Kitchen

Hazelnut Zucchini Bread by Vintage Mixer

Baked Enchilada Style Veggie Burritos by She Likes Food

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PS If you make this recipe and love it, please consider leaving a blog post comment. Your comments help other readers learn more about the recipe. If you’d also give the recipe a ✮✮✮✮✮ rating, I’d be delighted!

Nutrition information is an estimate provided by an online nutrition calculator. The numbers here are based on 1/4 cup salsa per person but will vary based on the quantity consumed and any substitutions.

4 comments

  • I will have to try this one of these taco tuesdays. Reply · 24 August, 2020

    • Yes. Do you always celebrate Taco Tuesdays? Reply · 29 August, 2020

  • What a delicious salsa! I love the colors here 🙂 Reply · 4 September, 2020

  • Love the colours of the salsa. It looks so fresh and delicious. Reply · 7 September, 2020

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