This fresh Peach Salsa is sweet, zesty, and packed with summer flavor. Ready in about 10 minutes, it combines juicy peaches, roasted tomatoes, and a touch of jalapeño for a vibrant salsa that’s perfect for topping tacos and grilled meats or serving with tortilla chips for a fruity, savory snack.
Why this salsa is the best
I grew up with a jar of DL Jardine’s peach salsa in the fridge — it was a weekly staple at taco night, on nachos, or scooped up with chips. When the company stopped making it, I set out to recreate that beloved flavor. Using the ingredients listed on the empty jar as a guide, I tested and refined this recipe until it matched the memory of that original salsa. After several tweaks and taste tests with family and friends, I landed on a version that captures the same nostalgic sweetness and smoky depth — and in our house it may even be the preferred version now.
This recipe is designed to be approachable, quick, and flexible. Below are the main reasons it stands out:
- Fresh fruit and vegetables: The salsa uses ripe peaches and firm Roma tomatoes, which keep the flavor bright and natural.
- Fast and easy: Roasting the tomatoes, peppers, and onion under the broiler softens and chars the skins, bringing smoky depth in minutes. A few pulses in a food processor finishes the salsa in about 10 minutes.
- Versatile: It pairs beautifully with seafood, grilled chicken, pork, or simply as a remarkable chip-and-dip option.
Ingredients
Below are the best ingredient choices for this peach salsa, what each ingredient contributes, and substitution options. See the recipe card at the bottom for exact measurements.
- Fresh peaches – Yellow peaches have a bold, sweet flavor that stands up well to the savory ingredients. If fresh peaches aren’t available, use canned peaches (two 15-ounce cans), but be sure to drain and pat them dry first to avoid extra syrup.
- Roma tomatoes – Use firm, ripe Roma tomatoes. Avoid soft or overly mushy tomatoes, since they won’t roast or blend well.
- Red bell pepper – Adds sweetness and color.
- Anaheim chile – Mild in heat but excellent when roasted for a subtle smoky flavor.
- Jalapeño – One jalapeño provides a gentle kick to balance the sweetness. Omit for no heat or add a second jalapeño (or a serrano) for medium spice.
- Vidalia onion – A sweet onion that complements the peaches. Substitute with red onion for a slightly sharper, but still mild, flavor.
- White vinegar – Adds acidity to balance the sweetness and sharpen the overall flavor.
- Brown sugar – Optional and adjustable. Depending on peach sweetness, you may not need it. Two tablespoons usually give the right nostalgic sweetness.
- Salt, ground cumin, and garlic powder – Basic seasonings that round out the salsa.
Instructions
Follow these simple steps to make the salsa. Roasting the vegetables concentrates their flavors and gives the salsa a delicious, slightly smoky character.
- Preheat the broiler to high. Position a rack 4–6 inches below the heat source.
- Prepare the vegetables. Place the whole tomatoes, stemmed peppers (red bell, Anaheim, jalapeño), and onion quarters on a foil-lined baking sheet.
- Broil until charred. Broil for 3–4 minutes, until the skins are blackened and bubbling. Flip the vegetables and broil another 3–4 minutes to char the other sides.
- Blend with peaches and seasonings. Transfer the hot roasted vegetables immediately to a blender or food processor. Add peeled, pitted peaches, white vinegar, brown sugar, salt, cumin, and garlic powder.
- Pulse to desired texture. Pulse 10–15 times until the salsa is mostly combined but still has small chunks. Avoid running the blender continuously, which can turn the salsa too thin. Adjust the number of pulses for chunkier or smoother results.
- Chill and serve. Transfer to an airtight container and refrigerate for at least 1 hour to let the flavors meld. Serve chilled or at room temperature.
Recipe notes
If you don’t have a blender or food processor: After roasting, transfer the tomatoes, peppers, and onion to a cutting board and finely chop them. Chop the peaches finely and stir everything together in a bowl with the vinegar, sugar, salt, cumin, and garlic powder.
If your grill is already hot: You can roast the tomatoes, onion, and peppers on the grill instead of using the broiler; grilling adds a wonderful smoky note.
Spice level: This recipe is mildly spicy by default. Omit the jalapeño for no heat, or add a second jalapeño or a serrano for medium heat.
Choosing peaches: Use ripe peaches that are slightly soft to the touch but not overly mushy. If a peach is rock hard, let it ripen a day or two; if it dents to the touch it’s likely overripe.
Ways to serve it
This peach salsa is delicious simply enjoyed with tortilla chips, but it’s also a wonderful complement to many dishes:
- Grilled meats: Spoon over grilled chicken, pork, or fish to add brightness and sweetness.
- Taco topping: Use as a topping for chicken, pork, salmon, or fish tacos in place of or alongside traditional salsa.
- On nachos: Scatter on top of nachos for a fruity contrast to cheese and meat.
For a simple appetizer, spread a block of softened cream cheese on a platter and top with the salsa. Serve with chips, crackers, or sliced vegetables — it’s an easy crowd-pleaser.
How to store it
Store peach salsa in an airtight container in the refrigerator for up to one week. The flavors continue to develop as it chills.
To freeze, transfer the salsa to a mason jar or freezer-safe container, leaving about 1 inch of headspace for expansion, and freeze for up to 4 months. Thaw in the refrigerator before serving.
More salsa recipes
Add fresh flavor to your meals with other fruit-forward or roasted salsas.
Tomatillo Salsa
Pineapple Salsa
10 Minute Homemade Salsa
Mango Salsa
Peach Salsa
6 cups salsa
5 minutes
6 minutes
11 minutes
Whitney Bond
Ingredients
- 1 pound roma tomatoes
- ¼ red bell pepper, stem and seeds removed
- 1 anaheim chili, stem removed
- 1 jalapeño, 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 4–6 inches below the heat source.
- Place the tomatoes, bell pepper, anaheim chili, jalapeño, and onion on a foil-lined baking sheet.
- Broil for 3–4 minutes, or until the skins of the tomatoes and peppers are black and bubbling.
- Remove from the oven, flip the vegetables, and broil an additional 3–4 minutes until well charred.
- Transfer the hot tomatoes, peppers, chile, jalapeño, and onion to 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, stopping when the salsa reaches your preferred chunkiness. Avoid blending continuously to preserve texture.
- Once combined, transfer to an airtight container and chill in the refrigerator for at least 1 hour before serving.
Notes
- Spice adjustments: Omit the jalapeño for no heat, add a second jalapeño for more kick, or use a serrano if you prefer a sharper heat.
- Use ripe peaches: Peaches should be slightly soft to the touch but not mushy. If they are hard, allow them to ripen a day or two.
- Substitutions: If fresh peaches are unavailable, use two 15-ounce cans of sliced peaches, drained and patted dry.