Peach Salsa
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This fresh Peach Salsa recipe is sweet, zesty, and bursting with summer flavor! Made in just 10 minutes with juicy peaches, tomatoes, and jalapeno peppers, it’s perfect for topping tacos, grilled meats, or serving with chips for a fun, fruity twist on salsa!
Why this salsa is the best
I grew up eating a jar of DL Jardine’s peach salsa every week. This was my families favorite salsa and we always had a jar of it in the fridge to eat with tacos, top nachos, or just dip up with tortilla chips.
A couple of years ago, the company quit making our beloved salsa, so my Mom asked me to make a copycat recipe. She said that she had one jar left and would bring it to me so I could try to duplicate it. What she meant was, she saved the last empty jar of the salsa, so I could look at the ingredients and try to duplicate the recipe.
Although I didn’t have the actual salsa to do a side-by-side taste test, I’d say that after testing and perfecting this recipe, I came up with an almost exact copycat recipe that I have to say is even better than what we used to buy in a jar! It was met with high praise from my Mom, Dad and several of my friends. Here’s why this peach salsa recipe is the best.
- It’s made with fresh peaches and tomatoes, really amping up the fresh flavors in the salsa!
- It’s easy to make in just 10 minutes by roasting tomatoes, peppers and onions, then blending them up with fresh peaches and spices.
- It pairs well with everything from seafood, to grilled chicken, to tacos. And it’s so incredibly flavorful that you can simply dip it up with chips for the best snack ever!
Ingredients
Here I explain the best ingredients for this peach salsa recipe, what each one does, and substitution options. For the exact ingredient measurements, see the recipe card at the bottom of this post.
- Fresh peaches – I recommend yellow peaches for their bold, sweet peach flavor. If peaches aren’t in season, you can substitute in two cans of peaches, but be sure to drain them from the juices in the can before adding them to the recipe.
- Roma tomatoes – for this recipe, you want firm red roma tomatoes. Make sure the tomatoes you’re using aren’t soft or mushy, as they won’t roast and blend properly.
- Red bell pepper
- Anaheim chile pepper – these peppers are not spicy, but they do add a great smoky flavor to the salsa after they’re roasted in the oven.
- Jalapeno pepper – one jalapeno adds a little bit of spice to balance out the sweetness of the salsa.
- Vidalia onion – since this salsa is on the sweeter side, I like to use a sweet onion to pair with the other flavors. If you’d like to use an onion with a mild sweetness, swap out the vidalia for a red onion.
- White vinegar – the acidity will help balance out the sweet and smoky flavors in the salsa.
- Brown sugar – add to taste. Depending on the season and what type of peach is used, the salsa might be sweet enough for you without the addition of sugar. I found that adding just 2 tablespoons gave it the perfect amount of sweetness and flavor that we remembered from Jardines peach salsa.
- Salt, ground cumin, and garlic powder – to season the salsa.
Instructions
I’ve included step by step photos below to make this recipe super easy to follow at home. For the full detailed recipe instructions, scroll to the recipe card at the bottom of this post.
- Preheat the oven broiler to high. Move one rack in your oven 4-6 inches below the heat source. (In my oven, that’s the second rack placement.) Place the whole tomatoes, peppers with the stems removed, and two onion quarters on a foil-lined baking sheet.
- Place the tomatoes, peppers, and onions in the oven under the broiler. Broil for 3-4 minutes, or until the tomatoes and peppers are black and bubbling on the outside. Remove the baking sheet from the oven and flip the tomatoes, peppers and onions. Place them back in the oven under the broiler for another 3-4 minutes, or until black and bubbling.
- Transfer the tomatoes, peppers, and onions from the baking sheet to a blender, or food processor. There’s no need to let them cool. You can transfer them directly into a blender when they come out of the oven. Add fresh peaches, peeled and pitted, along with white vinegar, brown sugar, salt, cumin, and garlic powder.
- Pulse the blender or food processor 10-15 times until no large chunks exist. I don’t recommend actually turning the blender on low or the salsa might turn out too thin. You still want some small chunks in the salsa. The level of chunkiness you’re going for will depend on how many times you pulse the salsa in the blender. Once the salsa looks like it’s at your desired consistency, remove the lid and dip a chip in there. Taste the salsa and decide if you like the consistency or if you want it a little less chunky.
Recipe notes
If you don’t have a blender or food processor, after the tomatoes, peppers and onions roast in the oven, transfer them to a large cutting board. Finely chop them with a knife. Transfer them to a bowl. Finely chop the fresh peaches and stir them in, along with the vinegar, sugar, salt, cumin, and garlic powder.
If you already have the grill fired up to make another recipe, you can roast the tomatoes, onion, and peppers on the grill instead of under the broiler in the oven.
Ways to serve it
I love dipping tortilla chips in this salsa for the perfect snack! It’s also great used in any of these ways.
- Grilled meats – serve it with grilled chipotle honey chicken or garlic lime grilled shrimp.
- Taco topping – use it to top Mexican chicken street corn tacos, chicken fajitas, pork tacos, salmon tacos, or fish tacos.
- On top of nachos – it’s great on these low carb nachos, crock pot chicken nachos or pulled pork nachos.
Turn the peach salsa into a delicious appetizer. Spread a block of softened cream cheese on a rimmed plate, then top it with this salsa. Serve with chips, crackers, or vegetables on the side for dipping. So simple and always a huge hit at parties!
How to store it
Store the peach salsa in an airtight container in the refrigerator for up to one week.
If you’d like to freeze the salsa, you can store it in a mason jar in the freezer for up to 4 months. Just make sure to leave 1 inch of space in the jar for the salsa to expand in the freezer.
More salsa recipes
Add more flavor to every Mexican meal with each of these tested and perfected salsa recipes!
Peach Salsa
Ingredients
- 1 pound roma tomatoes
- ¼ red bell pepper, stem and seeds removed
- 1 anaheim chili, stem removed
- 1 jalapeno, stem removed
- ½ vidalia onion, cut into quarters
- 2 pounds yellow peaches, peeled and pitted
- 2 tablespoons white vinegar
- 2 tablespoons brown sugar
- 1 ½ teaspoons salt
- 1 teaspoon ground cumin
- ½ teaspoon garlic powder
Instructions
- Preheat the oven broiler to high. Move one rack in your oven 4-6 inches below the heat source.
- Place the tomatoes, bell pepper, anaheim chili, jalapeno, and onion on a foil-lined baking sheet.
- Place under the broiler for 3-4 minutes, or until the skins of the tomatoes and peppers are black and bubbling.
- Remove from the oven, flip the tomatoes, jalapenos and onion and cook under the broiler for an additional 3-4 minutes, or until the skins of the tomatoes and peppers are black and bubbling.
- Remove from the oven and immediately place the whole tomatoes, pepper, chili, jalapeno and onion in a blender or food processor with the peaches, white vinegar, brown sugar, salt, ground cumin, and garlic powder.
- Pulse the blender or food processor 10-15 times. I don’t recommend actually turning the blender on low or the salsa might turn out too thin. The level of chunkiness you’re going for will depend on how many times you pulse the salsa in the blender.
- Once you've reached your desired consistency, transfer the salsa to an airtight container and let it chill in the fridge for at least 1 hour before serving the salsa.
Notes
- Spice level: this salsa recipe is mild in spice, but if you want absolutely no spice, you can omit the jalapeno. If you’d like to make a peach salsa with a medium spice level, add another jalapeno or a serrano pepper.
- You want to use ripe peaches for this recipe. To determine if a peach is ripe, give it a gentle squeeze. If it’s rock hard, it’s not ripe yet and you’ll need to wait a couple of days for it to ripen. You also don’t want your finger to dent into it when you gently squeeze it. That means it’s overly ripe and might be brown inside. You want peaches that are just slightly soft to the touch.
- If fresh peaches are not in season, you can use two 15 ounce cans of sliced peaches, just be sure to drain them first and pat them dry to remove the sweet liquid they’re stored in.
Nutrition Facts
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