Summer Peach Salsa

Serving size:
 2 Cups


    • 1 lb
    • peaches (ripe)
    • 1⁄4 c
    • red onion (finely diced)
    • 1⁄4 c
    • red bell pepper (seeded, finely diced)
    • 1
    • jalepeño (seeded, minced)
    • 1 T
    • mint (fresh, minced)
    • 1 T
    • lime juice (fresh)
    • salt (to taste)
30 minutes
Ready in
30 minutes


This peach salsa is nice with tacos and tortilla chips, but try it alongside anything grilled, too!

Adapted from


Bring a large pot of water to boil over high heat. Prepare an ice water bath by filling a large bowl of water with ice cubes. Slice a small "x" in the bottom of each peach. Blanch the peaches in boiling water for 1 minute. Remove with a slotted spoon and transfer to the ice water bath. When cool enough to handle, peel the peaches, then dice them.

In a large bowl, fold together the diced peaches, onion, bell pepper, jalepeño, mint, and lime juice. Season to taste with salt. Cover and refrigerate for 1 hour before serving.


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