Peach Salsa

Since peaches are in season, this peach salsa is a must. There’s nothing more that I love than a ripe, sweet, juicy peach. I can have one every single day around 3pm as I eat it over the sink while the juices drip. This recipe is perfect when you have an abundance of peaches that you do not want to waste. Fruit salsas or salads have been on rotation in my family every summer for years. They are so incredibly refreshing and a really fun and beautiful way you can enjoy fruits and vegetables at the same time. Perfect on a hot summer day or if you are hosting. Fruit salsas are so versatile and you can practically sub out any delicious fruit like strawberries, peaches, pineapple, and use anything you have on hand.

Peach Salsa

themodernnonna

This recipe is perfect when you have an abundance of peaches that you do not want to waste. Perfect on a hot summer day or if you are hosting. Fruit salsas are so versatile and you can practically sub out any delicious fruit like strawberries, peaches, pineapple, and use anything you have on hand.

5 from 1 vote

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Prep Time 10 mins

Servings 3

Ingredients

  

1x2x3x

• 2 cups of finely chopped peaches I used 3 peaches
• ½ cup of finely diced cucumber
• 2 finely chopped small sweet
• poblano peppers or jalapeños use 1/2 of a green bell pepper if you don’t like heat or any pepper you enjoy
• ¼ of a finely diced red onion
• handful of finely chopped parsley or cilantro
• juice of 1/2 a lime
• pinch of salt
• 1 tablespoon of olive oil

Instructions

 

• Start by finely dicing the fruit and veggies into small cubes. I like to run my knife around the center of the peach, and then run it on top the opposite way making a cross cut so that the peach slices open up into four wedges. I then cut the fruit and cucumbers into thinner pieces making lengthwise cuts and then chop it into cubes across. If you struggle with chopping please have someone assist you.
• Add everything to the bowl with parsley, lime juice, salt, and olive oil.
• Give it a toss and enjoy with tortilla chips or even a spoon.
• Store it in the fridge, it is best served the same day. If you want to prep it for the following day, you can simply chop everything up, store it in the fridge and combine it with the olive oil, seasoning, and lime juice the following day.

Notes

You can use any fruits like pineapple, peaches, strawberries, or anything you personally enjoy.

I like soaking my red onion once it’s chopped in water for 15 minutes to remove that strong pungent taste but you don’t have to.

Be sure to drain the onion from the water before adding it in if you are soaking it. You can use parsley or cilantro and any hot or mild peppers that you enjoy. Make this recipe your own and enjoy.

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