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A vibrant, juicy, slightly spicy salsa made with fresh peaches, jalapeño, lime juice, and cilantro, perfect for serving over grilled fish or as a dip.

Ingredients

Scale
  • 3 medium ripe peaches, peeled and diced into ½-inch cubes
  • 1 medium jalapeño, finely diced (remove seeds to reduce heat)
  • ¼ cup finely chopped red onion
  • 2 tablespoons chopped fresh cilantro
  • Juice of 2 limes (about 3 tablespoons)
  • 1 small clove garlic, minced
  • ½ teaspoon salt, or to taste
  • 1 tablespoon olive oil (optional)

Instructions

  1. Peel peaches by quick blanching in boiling water or using a paring knife, then dice into ½-inch cubes.
  2. Slice the jalapeño lengthwise, remove seeds if desired to reduce heat, and finely dice.
  3. Finely chop the red onion to match the jalapeño size.
  4. Roughly chop cilantro leaves, discarding stems.
  5. Mince the garlic finely.
  6. In a medium bowl, gently toss together peaches, jalapeño, red onion, cilantro, and garlic.
  7. Squeeze the juice of 2 limes over the mixture, drizzle 1 tablespoon olive oil if using, sprinkle ½ teaspoon salt (or to taste), and stir gently to combine.
  8. Let the salsa rest at room temperature for at least 10 minutes, then taste and adjust salt or lime juice as needed.

Notes

Adjust jalapeño heat by removing seeds or substituting milder peppers like poblano or sweet bell pepper., Swap peaches for mango or pineapple for a tropical twist., Roast jalapeño and garlic under broiler before chopping for smoky flavor., Add Greek yogurt or mashed avocado for a creamy texture., Serve salsa chilled or at room temperature for best flavor., Store leftovers in an airtight container in the fridge for up to 2 days., Bring salsa to room temperature before serving to revive flavors., Avoid peaches that are too soft to prevent soggy salsa.

Nutrition

Find it online: https://margorecipes.com/fresh-peach-jalapeno-salsa-recipe-easy-homemade-lime-salsa-for-grilled-fish/