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overhead shot of salsa in glass bowl
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3.50 from 2 votes

Spicy Peach and Tomato Salsa

Fresh peaches and tomatoes, juicy with lime, honey, jalapeño chile, red onion, and cilantro--this salsa brightens everything you pair with it! Perfect with tortilla chips, quesadillas, and tacos! Makes about 2 ½ cups salsa.
Prep Time20 mins
Course: Appetizer
Cuisine: Mexican
Keyword: peaches, Salsa, tomatoes
Servings: 10 servings
Calories: 19kcal


  • 1 ¼ cups chopped tomatoes about 2 medium tomatoes (heirlooms would be perfect)
  • 1 ¼ cups diced peaches 1 large or 2 smaller peaches (peeled, or the fuzz rubbed off under water)
  • ¼ cup finely chopped red onion
  • 2 tablespoons chopped cilantro
  • 1 jalapeño chile seeds and veins removed, minced
  • 1 serrano chile seeds and veins removed, minced
  • 2 tablespoons fresh squeezed lime juice
  • 2 teaspoons honey or agave syrup
  • ¼ teaspoon fine sea salt
  • ¼ teaspoon Aleppo pepper or 1/8 teaspoon red pepper flakes optional (see note)


  • Mix the tomatoes, peaches, onion, cilantro, chiles, lime juice, honey, and salt. Taste. If you like more picante heat, stir in Aleppo or red pepper flakes.
  • Put the salsa in a wire sieve over a cup for about 5 minutes—this is to drain off the excess tomato and peach juices.


Aleppo pepper, with its fruity moderate picante, grows in regions around Aleppo Syria. If you don’t have Aleppo pepper, substitute a smaller pinch of red pepper flakes which have much more hot spiciness.


Calories: 19kcal | Carbohydrates: 5g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 101mg | Potassium: 99mg | Fiber: 1g | Sugar: 4g | Vitamin A: 124IU | Vitamin C: 6mg | Calcium: 10mg | Iron: 1mg