eat it plain or add to fish dishes!
I’ve ordered peaches from McLeod Farms for several years now and every summer I end up trying just about every peach recipe I can find.
I usually make cowboy caviar for the Fourth of July, but this year I got there and realized I forgot to pack the black beans. What I did have was roughly 30 peaches, because apparently that’s a normal amount of peaches to travel with.
So I took the general idea of my cowboy caviar recipe and swapped the beans for peaches and the zesty Italian dressing for lime juice. And somehow the recipe I made up because I forgot an ingredient has become one of my favorite things I’ve made all summer.
This peach salsa is SO insanely good.
In these photos, we blanched the peaches first and took the skins off before slicing them. But I’ve made it plenty of times with the skins still on and honestly, both ways are great. So don’t let peeling peaches be the thing that keeps you from making it.
Eat it with chips, spoon it over fish or grilled chicken, or just stand at the counter and keep “taste testing” it like I do.
If you make it, let me know what you think!
Fresh Peach Salsa
Makes: About 4–5 cups
Ingredients
- 4 ripe peaches, pitted and small-diced
- 2–3 jalapeños, seeded and finely diced
- 1 bell pepper (red, yellow, or orange), seeded and small-diced
- ¼ red or sweet onion, finely diced
- Juice of 2 limes (about 4 tablespoons)
- 2 tablespoons raw honey
- 1 teaspoon kosher salt
Optional:
- ½ cup sweet corn (fresh, grilled, canned, or thawed frozen)
- Chopped fresh cilantro
Instructions
- Add the peaches, jalapeños, bell pepper, onion, and corn (if using) to a large bowl.
- In a small bowl, whisk together the lime juice, honey, and kosher salt until the honey dissolves.
- Pour the dressing over the salsa and gently toss until everything is evenly coated.
- Let the salsa sit for 20–30 minutes to allow the flavors to meld.
- Stir once more, garnish with chopped cilantro if desired, and serve.
Notes
- For a milder salsa, use 2 jalapeños and remove the seeds and membranes.
- Grilled corn adds a delicious smoky sweetness if you choose to include it.
- This salsa is best enjoyed the day it’s made but will keep in an airtight container in the refrigerator for up to 2 days.
Perfect with: tortilla chips, grilled chicken, fish, shrimp tacos, pork tenderloin, or spooned over burgers.
