Fresh Peach & Jalapeño Salsa

1. 1
   prep · ~5 min

   Prep the peaches.

   1.Wash and dry the peaches. Halve them, remove the pits, and dice into small, even cubes (roughly 0.5-inch pieces).

   2.Transfer the diced peaches to a medium mixing bowl.

   TIPChoose peaches that yield slightly to gentle pressure but aren't soft — they should feel like a tennis ball when squeezed.
2. 2
   prep · ~6 min

   Prep the remaining produce.

   1.Slice the jalapeño in half lengthwise. Scrape out the seeds and white membranes with a spoon, then mince the flesh very finely.

   2.Cut the tomato in half, scoop out the seeds and watery pulp, then dice the firm flesh into small cubes.

   3.Finely dice the red onion.

   4.Roughly chop the coriander leaves.
3. 3
   mix · ~2 min

   Combine all ingredients.

   1.Add the minced jalapeño, diced tomato, diced red onion, and chopped coriander to the bowl with the peaches.

   2.Squeeze fresh lime juice over the mixture.

   3.Sprinkle with salt.

   4.Gently toss everything together with a spoon until evenly combined.

   TIPFold the salsa gently — don't stir hard or you'll break down the peach pieces into mush.
4. 4
   rest · ~10 min

   Let the flavors meld.

   Cover the bowl and let the salsa sit at room temperature for 10 minutes. This short rest allows the lime juice and salt to draw out the peach juices and marry the flavors.

   TIPDon't skip the rest — freshly mixed salsa tastes flat compared to one that's sat for a few minutes.
5. 5
   mix · ~1 min

   Taste and adjust seasoning.

   Give the salsa a final gentle stir, taste, and add an extra squeeze of lime or a tiny pinch of salt if needed.

6. 6
   serve · ~1 min

   Serve the salsa.

   Transfer to a serving bowl and serve immediately with tortilla chips, or use as a topping for grilled chicken, fish tacos, or black bean bowls.

Cuisines we love