This easy peach salsa recipe is the perfect topping for bowls, tacos, grilled salmon or chicken, or a simple appetizer with tortilla chips! It's ready in 10 minutes and packed with some of the best late summer produce.
The day I developed this peach salsa I knew that I'd be eating the entire bowl myself because it is that good. It's the kind of salsa that can complete a dish. You know when that taco bowl you're making that feels like it needs something else? This peach salsa.
The pan-seared salmon or grilled chicken recipe you've been making on repeat needs a refresh? Peach salsa. Having friends over and want to make an appetizer that everyone crowds around? This juicy, fresh, spicy-sweet salsa is where it's at!
Just a bit of chopping and lime-squeezing will get this salsa on your table in only 10 minutes. Personally, I think it's best eaten the same day, so this recipe makes a smaller batch that can easily be scaled to what you need. But if your goal is to use up lots of peaches, try a fresh peach crisp instead! Or both 🙂 And on a final note, adding a drizzle of hot honey to this is totally optional, but SO good. Let's make it!
Key Ingredients + Notes
- Picking a ripe peach - Peaches are wonderfully fragrant when ripe, so give it a sniff and enjoy! Push it with your thumb gently. Did it give a little? It's ready! Feel free to use nectarines instead if you have them, and look for the same ripeness signals.
- Picking a ripe avocado - For this salsa recipe, firm avocados are best. You'll want to pick one that's dark green in color and gives slightly when you push gently with your thumb.
Check out the recipe card below for full quantities!
The Easiest Way to Cut Corn off the Cob
After removing the husks and silks from the corn, I like to lay the corn flat on its side on a cutting board. Using a chef's knife, I'll cut one side of the kernels off, then rotate, cut, repeat. Because the cob is horizontal, the kernels don't have far to fall, so they don't tumble and roll everywhere. So I find that this is the least messy way!
Step-by-Step Instructions
- Step 1: Dice all of the peaches and veggies, and finely chop the cilantro. Add them to a big bowl.
- Step 2: Squeeze lime juice over the top and gently stir to coat everything. I love using a citrus squeezer to get the MOST lime juice! Serve immediately with tortilla chips or your dinner of choice (bowls, tacos, grilled chicken, salmon, and shrimp are all amazing).
Tera's Sustainability Tips
- Peach & avocado storage - Peaches and avocados are both ethylene-emitting fruits, so they should be stored separately from one another and other ethylene-emitting fruits (like bananas or apples). The ethylene gas emitted accelerates the ripening of proximate fruits, which means your peaches and avocados can get very soft much more quickly than you'd anticipate! You can still use them in this salsa, but it's better when they're firmer.
- Use up peaches - Peaches tend to ripen quickly, so if you're looking for other ways to use them up, try some peach pie yogurt bowls or peach overnight oats!
Peach Salsa FAQs
The ingredients in this salsa are best eaten fresh or as soon as possible after making, as they start to break down after sitting in the fridge. If you do have leftovers, store them in the fridge for up to 1-2 days in an airtight container.
For sure! Swap in diced red bell pepper for jalapeño to make a less spicy version that still gets that savory, fresh bite of summer peppers.
Pairing Suggestions
Serve it up simple with tortilla chips, or top one of these recipes below!
📖 Recipe
Easy Peach Salsa Recipe with Sweet Corn + Avocado
- Total Time: 10 minutes
- Yield: ~2.5 cups
Description
Meet your new favorite summer snack: peach salsa! Juicy peaches, sweet corn, and creamy avocado make the perfect combo for chips, tacos, or scooping straight from the bowl. Ready in only 10 minutes!
Ingredients
- 2 peaches, diced
- 1 small-medium cucumber, diced
- 1-2 fresh jalapeños, diced small
- 1 ear sweet corn
- 1 avocado, diced
- ½ small red onion, diced small
- ½ cup finely chopped cilantro
- Juice of 2 limes
- Optional but delish: hot honey
Instructions
- Combine. Combine all the diced peaches, veggies, and finely chopped cilantro in a medium-large bowl.
- Lime juice & serve. Squeeze lime juice over the salsa ingredients and gently stir to mix and coat. I love using a citrus juicer to get the most lime juice! Serve immediately with tortilla chips, in bowls, on tacos, or on grilled chicken, shrimp, or fish.
Notes
- Storing instructions. Store and leftover salsa in an airtight container in the fridge for up to 1-2 days. It's definitely best when fresh!
- Avocados and peaches. I like to use peaches and avocados on the firmer side for this recipe. They're ready to use when you press into them with your thumb and they give slightly. Peaches will be fragrant, and avocados will be dark green.
- Cutting corn off the cob. I find that the easiest way to do this is to lay the peeled cob (husks and silk removed) on its side on the cutting board. Then use a chef's knife to slice a section of kernels off, rotate, and repeat until all corn kernels are removed. This way, the kernels don't have far to fall so they stay right on the cutting board!
- Hot honey. Hot honey is SO good in this salsa! Drizzle a little bit over the top before serving.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Appetizer, salad
- Method: Chop & combine
- Cuisine: Mexican-inspired
Nutrition
- Serving Size:
- Calories: 161
- Sugar: 10.1 g
- Sodium: 11.9 mg
- Fat: 7.8 g
- Carbohydrates: 26 g
- Fiber: 5.8 g
- Protein: 3.2 g
- Cholesterol: 0 mg
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