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Fresh Peach Salsa Recipe with Jalapeño and Cilantro for Perfect Grilled Fish Tacos

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A bright and lively fresh peach salsa featuring juicy peaches, spicy jalapeño, and herbaceous cilantro, perfect for topping grilled fish tacos or other summer dishes.

Ingredients

Scale
  • 3 medium ripe peaches, diced into bite-sized chunks
  • 1 small jalapeño, finely chopped (seeds removed for milder heat)
  • ¼ cup chopped fresh cilantro leaves
  • 2 tablespoons finely diced red onion
  • Juice of 1 lime (about 2 tablespoons)
  • 1 tablespoon extra virgin olive oil
  • ½ teaspoon salt, or to taste
  • Pinch of black pepper (optional)

Instructions

  1. Rinse and dry 3 ripe peaches. Cut around the pit and dice the flesh into roughly ½-inch chunks, handling gently if peaches are very soft.
  2. Slice the jalapeño in half lengthwise, remove seeds and ribs if desired, then finely dice.
  3. Peel and finely dice 2 tablespoons of red onion.
  4. Wash and dry cilantro, remove leaves from stems, and chop to measure about ¼ cup.
  5. In a medium bowl, gently toss the diced peaches, jalapeño, red onion, and cilantro together.
  6. Add 1 tablespoon extra virgin olive oil, juice of 1 lime, ½ teaspoon salt, and a pinch of black pepper if using.
  7. Stir gently to combine without breaking the peach pieces. Taste and adjust seasoning as needed.
  8. For best flavor, chill the salsa in the refrigerator for at least 15 minutes before serving, or serve immediately.

Notes

Use firm but juicy peaches to avoid mushy salsa. Handle peaches gently when mixing to keep chunks intact. Adjust jalapeño heat by removing seeds or using less. Fresh lime juice is preferred over bottled for best flavor. Salsa can be made up to a day ahead and chilled. Avoid freezing as peaches become mushy.

Nutrition

Keywords: fresh peach salsa, peach salsa recipe, jalapeño salsa, cilantro salsa, grilled fish tacos, summer salsa, fruit salsa, easy salsa recipe