Spicy Peach Salsa is the Perfect Summer Snack
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Chips and salsa is the perfect summer snack. And while tomatoes peak during the hot summer months, so do sweet peaches! So, what better way to celebrate this juicy fruit than with spicy peach salsa. Get out the chips because it only takes a few minutes to whip up this sweet, spicy, fruity treat.
Spicy Peach Salsa Starts with Fresh Peaches
First things first, you’re going to need fresh peaches. We’re talking the kind that are plump, firm with a little give, and golden yellow skin. So, real quick, let’s talk about how to pick the perfect peaches.
The texture of a peach is sometimes hard to predict. You want fruit that will be juicy and sweet with soft flesh. From the outside, that’s kind of hard to guess. Or is it? Here’s what you need to look for when you’re picking peaches:
- Firmness. If you make a tight fist and poke the back of your hand, that’s what you want your peach skin to feel like. It should be taut with the tiniest bit of fleshy give. Too much give will mean it’s bruised or overripe. Neither of those things will ruin a salsa, but most people steer away from too-soft peaches.
- Color. You may be drawn to the contrast of deep red and pale yellow skins. Hit the pause button. You really want to check the yellow parts of the skin for warm gold rather than daisy yellow. The red doesn’t mean anything except that your peach got some sun. The gold is the real indicator that your peach is ripe.
- Smell. Finally, sniff your peaches at the stem. They should smell, well, peachy. Unripe peaches won’t have much smell at all. Riper peaches will have a stronger scent as the sugars build and start to ferment. So, if you’re reminded of peach schnapps, your peach is past its prime and not a good pick.
Preparing the Peaches for Salsa
To prepare your peaches for the salsa, there are just four easy steps.
First, you’ll want to wash the skins. This prevents bacteria and whatever is on the skin from cutting into the fruit in later steps. A good 5-minute soak in a sink of cool water combined with a couple of tablespoons of white vinegar will do. Give your peaches a gentle rub with your fingers. Then, pat them dry with a clean dishtowel.
Second, halve and pit your peaches. You can use a similar motion to cutting an avocado. Cut around the circumference with the stem at the top and the nubby bit at the bottom. Twist the peach once you’ve cut it, and it should break in half with the pit exposed. Pop the pit out.
Third, you’ll peel the skin off your peaches. The skin is compostable but the pits are not, so keep them separate as you dispose of them. I use a regular old peeler to take the skins off.
Some people like to cut a shallow X into the bottom of whole peaches and drop them in boiling water for about 10 seconds to loosen the skin. Then, it’s easy to peel away with your fingers. If you try that, you’ll want to do the peeling before you halve and pit your peaches.
Finally, you’ll want to finely dice your peaches. Think about the texture you want from your spicy peach salsa. If you want it really chunk, cut your peaches into larger chunks. If you like a finer texture, chop the peaches smaller. This step is where you start to customize.
What Else Goes into Spicy Peach Salsa?
In addition to our perfectly picked peaches, you want to add in lime, jalapeño, onion, and some spices for flavor. I like a couple of shakes of cumin, chile powder, and salt. When I told my husband the plan for this recipe, he was hesitant. Peaches are so sweet, it’s hard to consider them in a savory setting.
Trust me when I say that the onion is necessary, as is the cumin (unless you have an intolerance or allergy… in which case, leave it out). And it’s not even that much of either. Both serve to bring subtle flavor to the salsa.
Your onion and jalapeño both need to be minced. This means cutting them into tiny, tiny cubes.
Jalapeño Safety Precautions
For the jalapeño, I recommend putting on non-latex gloves to avoid getting the spicy oil on your hands. It’s hard to wash off and will burn like heck if you rub your eyes. If you do get jalapeño juice in your eyes, rinse with cold water and apply a cool compress until the burning subsides. You’ll need to call a doctor or go to urgent care if the burning doesn’t go away in a few minutes or if your vision is compromised.
So, the best protection from jalapeño is to wear gloves. You could also mindfully wash your hands with dish soap and neutralize any remaining acid with a rinse of cow’s milk. The fat in dairy is a well-tested remedy for the burn of spicy peppers.
Once you’ve carefully minced your onion and jalapeño (and washed your hands well), stir them into your bowl of chopped-up peaches. If it looks to you like you need more, go ahead and add more.
Adding Flavor to Spicy Peach Salsa
Now, it’s time to season. I add 4 generous shakes of cumin and 4 shakes of chile powder. Then I sprinkle in a healthy pinch of salt. I personally eyeball this whole recipe most of the time, so take the measurements in the recipe as suggestions. Add as much spice as you want.
Finish it all off with the juice from half of a lime. This is, again, subjective. Limes come in different sizes, so you might want to use more juice if you have a small lime. If you have a giant, lemon-sized lime, maybe you want to use less. Don’t overpower the peach flavor, so start with a little lime juice and add more after you’ve tasted the salsa.
Substitutions for the Spicy-phobic
There’s no shame in wanting peach salsa that isn’t spicy. After reading the jalapeño section, you might be hesitating. Well, don’t worry! You can do something else. Grab a nice green bell pepper, and mince that up instead. Green bell peppers have no heat, but they do have an earthy, bitter flavor. This will balance with the sweetness of the peaches without scaring your tongue away.
You will also want to swap the chile powder for sweet paprika. Paprika is flavorful and peppery but won’t add heat.
If you also don’t want to add the onion, boy, have you gone and made up your own recipe! But that is okay, too. Try minced cucumber to add crunch.
Can You Add Cilantro?
You’ll notice there’s no cilantro in this salsa, and that might seem strange. My husband is one of those people who think it tastes like soap. If you love the flavor, though, feel free to add some. Remember to add a little at a time and taste as you go. You don’t want to overpower your peach flavor.
Serving Up Spicy Peach Salsa
At long last, it’s time to serve up your salsa. It hasn’t actually been that long. The whole process takes about 30 minutes even if you’re a slow chopper. I do think it tastes better after sitting in the fridge overnight, but it’s pretty freaking good fresh, too.
Grab the good tortilla chips, and dig in! That’s all there is to it!
This salsa is also amazing over grilled fish, chicken, or shrimp. I highly recommend it for tacos, especially with a little crumble of cotija cheese. Give that a try, too!
Recommended Tools
Here are the tools you’ll need to make your salsa:
- Cutting Board This one is made from organic bamboo, which is more sustainable than plastic.
- Knife These Chicago Cuterly knives have lasted us at least 12 years now… highly recommend!
- Medium mixing bowl Pyrex is a classic for a reason.
- Latex-free gloves These are made from plant-based PLA, so they’ll decompose in 12 weeks.
- Glass jars for storage I use my Ball jars for everything… you know that.
Comment below if you have questions, concerns, or opinions. And tag me @ellejayathome on Instagram or Twitter if you share pictures from any of my recipes. I love to hear from you!
Spicy Peach Salsa
Equipment
- Medium mixing bowl
- Cutting board
- Knife
- Non-latex gloves
Ingredients
- 1 pound ripe peaches
- 2 large jalapeños (about 2 ounces)
- ½ small yellow onion (about 2 ounces)
- 2 Tbsp fresh lime juice (half of a large lime or 1 small lime)
- ½ tsp chile powder
- ½ tsp pink Himalayan salt
- ¼ tsp cumin
Instructions
- Wash your peaches and jalapeños.
- Pit, peel, and dices the peaches. Place into a medium mixing bowl.
- Mince your onion, and add to the peaches.
- Wearing gloves for protection (optional), half the jalapeños. Remove the ribs and seeds. Mince the jalapeños and add to the peaches and onion.
- Season the salsa with cumin, chile powder, and salt. Drizzle with lime juice. Toss to combine.
- Serve with chips or over grilled protein as part of a taco dinner.
