Salsa is a lot like pizza: even bad salsa is still salsa. But when you make it at home, why not try and make it the best you can? Sweet juicy fruit balances out the spice of hot peppers in my family recipe for peach jalapeño salsa. My husband makes this every year in giant batches to give to friends and neighbors, but the proportions in this recipe make enough for a nice-sized backyard gathering (or a real housewives binge; I’m not judging). This salsa can last for a few weeks in the fridge, so you can easily make it ahead for a party.
This recipe works in tandem with my other peachy favorites! If you’re looking for more fuzzy inspiration, try my peach cobbler, peach pie, or peach margaritas.
Tips for Making Peach Jalapeño Salsa
On the surface, making salsa seems pretty simple. Though you could throw all the ingredients in a blender and call it a day, this recipe contains a crucial extra step that takes it to the next level. Broil your veggies to a slight char before blending. This step gives the salsa an amazing depth of flavor and texture.
Also, if you’ve never used fresh jalapeños before, you’ll want to take measures to prevent injuring yourself (seriously). Because of the capsaicin in hot peppers, inadvertently touching a mucus membrane (like your eye or the inside of your nose) while juice from the peppers is on your hand can burn like heck. The safest course of action is to cut jalapeños with food-safe gloves and wash your hands well when finished.
Additionally, if you want your salsa to be REALLY spicy, keep a some of the core, or pith, of your peppers. This area contains the highest concentration of spice in the pepper. Most people assume it’s the seeds, but they contain no capsaicin of their own, only some from contact with the pith.
How to Make Peach Jalapeño Salsa
Peach Jalapeño Salsa
Equipment
- sheet pan
- oven or air fryer with broil setting
- food processor or blender
- serving dish
- Paring Knife
- Cutting board
Ingredients
- 2 peaches
- 2-4 jalapeños
- 5 roma tomatoes
- 1/3 red onion
- 3 cloves garlic
- 1/4 c fresh cilantro
- 1 tbsp white vinegar
- 1 tbsp lime juice
- salt
- pepper
Instructions
- Peel and halve your peaches, removing skins and stones
- Peel red onion and remove the stem end
- Remove stems from the jalapeños
- Chop Roma tomatoes, discarding stem ends.
- Peel the cloves of garlic.
- Chop fresh cilantro.
- Add your peaches, red onion, jalapeños, and tomatoes in an even layer to a sheet pan covered with tin foil. Season with salt and pepper.
- Broil on high until slightly charred (about 3 minutes). Note: the closer to the top of the oven, the faster your veggies will char.
- Flip everything over, then add the garlic to the pan. Broil again for another 3 minutes or so.
- Add broiled ingredients, cilantro, vinegar, lime juice and a bit more salt and pepper to your food processor or blender.
- Blend to desired texture (I like slightly chunky). Serve with tortilla chips.
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