During peach season, this peach salsa is my favorite salsa to make. Georgia is known as the peach state and it’s where I lived for many years. Peach season in Georgia is at the beginning of summer. When I moved to Utah I thought that would be the end of local peaches, that I would from now on be buying California peaches. But I was wrong! Utah farmers grow peaches locally and they ripen in September and are fabulous.
This refreshing peach salsa is very versatile because it goes with different types of cuisine and also because you can substitute other summer fruit for the peach: like mango, strawberry or melon. I make this salsa to go with tacos, enchiladas, barbecue dishes (like Jamaican Jerk Chicken) or with tortilla chips as an appetizer. It could also easily take the place of a salad rather than as a condiment or salsa. I have even made it to have with cinnamon/sugar tortilla chips to satisfy my sweet tooth. And it’s super easy to put together. The only thing I wouldn’t do is use canned fruit. If at all possible, try and use fresh fruit. The flavor is more natural and you avoid all the sugar in the canned variety.
Peach Salsa Ingredients
Peach Salsa Instructions (So complicated!)
- 2 cups diced ripe peaches
- 1 cup red and/or green bell peppers - diced
- 1/2 to 1 jalapeno pepper - minced (to taste)
- 2 Tbsp red onions - minced
- 1 Tbsp fresh lime juice
- 1 tsp minced ginger
- 2 Tbsp finely chopped cilantro
- 1/4 tsp salt
- Combine all ingredients in a bowl and stir carefully to mix.
- Serve with Mexican dishes, grilled meats, fish or tortilla chips.
- You can substitute mango, melon, strawberry or any fruit of your choice