Fiery-Sweet Peach Salsa

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The heat of the jalapeno and bite of the red onion play nicely off the subtle sweetness of the peaches in this summery salsa recipe. Serve this peach salsa with just about anything grilled, from pork and chicken to salmon. Or if you’re like me, pop open a cold beer, rip open a bag of tortilla chips, and dig in! I like my salsa caliente, so I leave the seeds and stems in the chile pepper. To tame the heat, discard the stems and seeds.

Fiery-Sweet Peach Salsa


Prep Time: 15 minutes

Yield: 2 cups

Fiery-Sweet Peach Salsa


  1. 4 ripe peaches, peeled, pitted, and finely chopped
  2. 1/4 cup finely chopped red onion
  3. 1 jalapeno, finely chopped
  4. 1 tablespoon chopped cilantro
  5. 1 teaspoon fresh lime juice
  6. Sea salt, to taste


Combine all ingredients in a medium bowl. Let the peach salsa to stand at least 30 minutes to allow the flavors to develop and intensify. You can make this up to two days in advance and store in the refrigerator.



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  • Jenious

    Spicy and sweet – salsa perfection.

  • Lia Huber

    Oooh … I like that Jenious!

  • http://JacquelineChurch Jacqueline Church

    Perfect for grilled barramundi or other fish!

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  • Jill

    Very tasty recipe. Seared scallops in a pan and topped with this peach salsa. Delicious!

  • liahuber

    Hoo doggy, I’ll bet this was good with seared scallops! Mmmm.

  • Connie

    I can’t wait to try this receipe. My peaches are straight from the farm. Can anybody tell me where to find the nutritional vaules of the receipes on this site.

    • liahuber

      Oh it’s gonna be gooood with those farm-fresh peaches!

      Great question on nutritional info. The answer is, we very deliberately do not include nutritional info with our recipes. And I’ll tell you why. Coming from a background of diet-oriented magazines (I was a contributing editor at Cooking Light for many years and wrote frequently for Prevention, Health, Fitness, etc.), I have seen first-hand how people tend to focus on the numbers when they’re there (avoiding foods that top 10 grams of fat, for instance, not taking into account what kind of fat–and what kind of food–it is). And I feel strongly that I want the food on Nourish Network to be more about illustrating what a “healthy diet” looks like (and how incredibly enticing it can be) than about getting caught up in the numbers.

      In return for that leap of faith by readers, you can trust that our recipes adhere to our Nourish principles of focusing on seasonal vegetables and whole grains, using healthy fats and sustainably-sourced meat, poultry and seafood to enhance the dish. And all are under 500 calories.