Jalapeno Peach Salsa
This simple Jalapeno Peach Salsa is bursting with fresh flavors can be made in under 10 minutes. Sweet, yet spicy, it is the perfect way to use up any peaches during the summer months. Enjoy it with your favorite chips, on sheet pan tacos or with coconut tofu!
I absolutely love peach season and seem to always over-buy fresh peaches at the grocery store. This spicy peach salsa is the perfect way to use up any left over ripe juicy peaches hanging out in your kitchen.
Why You'll Love This Recipe
- Fresh Ingredients. This salsa is bursting with fresh ingredients, making the flavor absolutely perfect for the summer or anytime of the year.
- Customizable. If you like a little less spice in your salsa, you can easily cut down on the amount of jalapeno added. If you enjoy a spicier bite, you can increase the amount of jalapeno.
- Quick + Simple. This salsa requires no cooking time and can be made in under 10 minutes. If you buy pre-cut ingredients, it takes less than 3 minutes!
Ingredient Notes and Substitutions
- peaches. In order to have the freshest tasting salsa, it is important to use fresh peaches. Canned peaches or frozen peaches are not as flavorful, and their texture will be off, which will be noticeable.
- jalapeno. Jalapeno provided the perfect spice for this spicy salsa. You can easily use less or more depending on your spice level. I love to use jalapenos to add a nice kick without totally over doing it. Use any of your left over jalapenos in my jalapeno popper dip or in my strawberry jalapeno margarita.
- avocado. Avocado adds a creaminess to this dip and relieves some of the spice.
- corn. I recommend using fresh corn for this recipe to give it the best crunch. If you are in a pinch, canned corn will work just as well. Be sure to rinse and drain it it first.
- black beans. Black beans add a heartiness to this salsa. I used canned black beans for this recipe, but you can also use dry black beans, cooking them first. If you do use canned black bean, rinse them before adding them to the salsa to remove any liquid from the can. You can use the rest to make my black bean tacos.
- cherry tomatoes. Cherry tomatoes are hardier and keep their shape well. If you have another tomato you love, you can certainly use that as well.
- lime. Fresh lime juice is recommended for this recipe. Bottled lime juice is watered down and it will not provide as much flavor.
Step by Step Instructions
- Cut the peaches. This recipe is really all about cutting the produce into bite size pieces. First, cut the peaches and remove the pit. The skin can stay on them if you do not mind it. Cut the peaches into bite-size pieces -- approximately the size of a walnut.
- Cut the jalapeno. Depending on whether you want larger bursts of spice or smaller ones, cut your jalapeno accordingly. I like cutting mine into about chocolate chip size pieces. Be sure to remove any seeds or they will cause this salsa to be spicier.
- Dice the onion. Dice the onion into small pieces, about the size of a tic-tac. Too large of pieces will result in the onion overpowering the bite.
- Cut the avocado. Cut the avocado into bite-size pieces, much like the peach.
- Cut the tomato. If you are using cherry tomatoes, cut the tomatoes into fourths. If you are using a larger tomato - no problem. Cut it into the same size as the onions.
- Chop the cilantro. Chop your cilantro into small pieces.
- Rinse and drain the black beans. Be sure to remove any excess water from the black beans. Not removing it will result in the jalapeno peach salsa becoming soggy.
- Add all ingredients into the bowl. Add all ingredients, other than the lime juice and salt + pepper, into the bowl.
- Juice the lime + mix. Juice the lime and salt + pepper then drizzle it over the top of the ingredients, mixing it throughout the salsa to ensure the fresh flavor is in every bite.
This jalapeno peach salsa can be stored in a air tight container for up to 3 days. Although the lime juice will help keep the avocado fresh, if you plan on making this salsa ahead of time, I recommend adding the avocado slices right before you serve it.
Time Saving Hacks
Although this is a quick spicy salsa recipe, the slicing and dicing does take some time. If you are running short on time, buy pre-sliced vegetables and cut them to your liking, or cut your vegetables ahead of time and store them in the refrigerator until you are ready to make the salsa. I do not recommend cutting the avocado prior to serving though.
What does Jalapeno Peach salsa taste like?
It is sweet, yet spicy. Each bite is full of fresh and bright flavors.Can I adjust the spice level?
Absolutely! Use less jalapeno to lighten the spice. You can also increase the jalapeno to make it spicier.Can I freeze the spicy salsa?
I do not recommend it. It will still be safe to eat, but the consistency and flavor will change. This is best served fresh.
- Cut the ingredients into bite size pieces. Nothing is worse than having one flavor overpower the rest of the salsa or, even worse, the weight of the salsa breaking the chip. To avoid both be sure to cut the ingredients into small, bite size pieces.
- Use fresh lime juice. Fresh lime juice from a lime will ensure your fruit and veggies stay fresh and are bursting with tender flavor. Store bought lime juice is watered down and will not have the same affect.
Other Dip Recipes
Vegan Jalapeno Popper Dip (dairy free)
Creamy Vegan Buffalo Dip
Easy White Bean Buffalo Dip (vegan)
Creamy Vegan Fruit Dip
If you make this recipe, I would absolutely love for you to leave a rating and review. I absolutely love connecting with you!
Jalapeno Peach Salsa
- ▢ 2 cups peaches approx 2 fresh peaches
- ▢ 1/2 cup red onion diced
- ▢ 1/2 cup tomato
- ▢ 1/4 cup corn fresh or canned
- ▢ 1/3 cup avocado
- ▢ 1/2 cup black beans drained and rinsed
- ▢ 3 tbsp jalapeno diced
- ▢ 2 tbsp cilantro roughly chopped
- ▢ 1 garlic clove minced
- ▢ 2 tbsp lime juice approx 1 lime
- ▢ 1/2 tsp salt
- ▢ 1/4 tsp pepper
- Begin by slicing all of your ingredients. The onion and jalapeno should be diced into small pieced so they do not overpower each bite. Roughly chop the cilantro and mince the garlic. Cut the peaches, tomato and avocado into bite size pieces. All can be added to a medium sized bowl.
- Drain and rinse the black beans then add it into the bowl.
- If you are using canned corn, drain and rinse it then add it into the bowl as well. If you are using fresh corn, cut it off the cob and add it to the bowl.
- Juice the lime and drizzle the juice over the bowl, directly on top of the ingredients.
- Add the salt and pepper then mix the salsa, ensuring all the ingredients are well distributed throughout the salsa and the lime juice is coating most of the ingredients.
- This jalapeno peach salsa can be stored in a air tight container for up to 3 days. Although the lime juice will help keep the avocado fresh, if you plan on making this salsa ahead of time, I recommend adding the avocado slices right before you serve it.
- Time Saving Hacks
- Pre-slice and dice your vegetables and fruit, other than the avocado, or buy the ingredients pre-sliced.
- Important Notes
- You can adjust the spiciness by adding more or less jalapeno.
- Do not use canned or frozen peaches, the texture and flavor will be off.
- Use fresh lime juice over store-bought lime juice for best flavor.