Ingredients
Scale
- 4 fresh ripe peaches, peeled and diced
- 1 red bell pepper, finely diced
- ½ red onion, finely minced
- 1 jalapeño pepper, seeded and finely chopped
- ¼ cup fresh cilantro, chopped
- Juice of 2 limes
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
Instructions
- Select ripe peaches that are slightly soft to the touch. Wash them thoroughly.
- To peel the peaches easily, blanch them in boiling water for about 30 seconds, then transfer them to ice water. Remove the skin and dice the peaches into small cubes.
- Wash and dice the red bell pepper into small, even pieces. This will add crunch and bright color.
- Peel and finely mince the red onion. Use a small amount to avoid overpowering the flavor.
- Slice the jalapeño in half. Remove the seeds and ribs for a milder heat, or leave some if you prefer more spice. Chop it finely.
- Place the peaches, bell pepper, onion, and jalapeño in a medium mixing bowl. Stir gently to combine without breaking down the fruit.
- Add the chopped cilantro to the bowl.
- Squeeze the juice of two fresh limes over the mixture. This adds brightness and balances the sweetness of the peaches.
- Sprinkle in the salt and black pepper. Mix gently until everything is well combined.
- Taste and adjust seasoning if needed. Add more lime juice for tang, more jalapeño for spice, or a pinch of salt for balance.
- Cover the bowl and refrigerate the salsa for at least 30 minutes before serving. This resting time helps the flavors meld together.
Notes
Use firm but ripe peaches to prevent the salsa from becoming too watery.
If you prefer extra sweetness, add a teaspoon of honey or include diced mango.
For a smoky twist, roast the bell pepper before chopping.
This salsa is best served fresh and enjoyed within 24 hours.
- Prep Time: 15