PEACH BASIL SALSA — Fresh peaches combine with bell pepper, onion, jalapeno, basil and mint in this refreshing summer salsa.
One of my favorite things about summer is all of the fresh, in-season produce. And this Peach Basil Salsa is a healthy and refreshing way to use those delicious summer peaches.
And I’m definitely a fan of anything I can eat with tortilla chips! Of course, this peach salsa is also great on grilled chicken and fish–including fish tacos. And pretty tasty straight from the sp0on.
Feel free to spice it up a bit more, or change up the herbs for a different flavor. I used basil and mint, but you could opt for one or the other. Or throw some fresh cilantro into the mix.
As far as salsas go, this one is pretty mild. If you’d like a little more heat, leave some of (or all) the seeds in your jalapeno.
There are usually a wide variety of peaches available this time of year, and pretty much any of them (or a combination of different peaches) will work well in this recipe.
If you can find really fresh peaches at your local farmer’s market, even better!
Other things you might consider adding — grilled sweet corn, more bell peppers, pineapple, or even black beans. That’s the great thing about homemade salsa. It’s easy and fun to experiment with different flavors.
This refreshing Peach Basil Salsa is the perfect summer appetizer, and always a welcome addition to any backyard barbecue. It’s something I plan to make all summer long!
Be sure to save this Peach Basil Salsa recipe to your favorite Pinterest board for later.
Tips for Choosing and Storing Peaches
Look for color: Peaches should have vibrant colors and tones. If a leaf was shielding part of the peach, that area might be lighter in color, and that’s okay.
Just beware of green tones–they’re a sign that the peach was picked too early. A fragrant peach is also a good sign!
Squeeze: Gently press or squeeze the area around the stem. If it gives a little, it’s ripe and ready to eat. If the peach is still firm, you may want to wait a day or two to eat it.
Store them properly: Peaches are best stored at room temperature, side down, in a single layer to avoid bruising.
If your peaches ripen before you are ready to use them, put them in the refrigerator for a few days, but eat them before they start to get wrinkly–that means they’re starting to dry out.
Here’s what you’ll need to make Peach Basil Salsa
- Produce: peaches, jalapenos, red bell pepper, red onion, limes, fresh basil, fresh mint
- 4 ripe but firm peaches, diced
- 1 small jalapeno, finely minced
- 1 small red bell pepper, diced
- 1/3 cup diced red onion
- 1 tablespoon chopped fresh basil
- 1 tablespoon chopped fresh mint
- 1-2 tablespoons lime juice
- 1 teaspoon sugar (optional)
- Pinch of salt
- Combine all ingredients in a medium mixing bowl and toss to mix well.
- Cover and refrigerate until serving. Serve with tortilla chips, or with grilled chicken or fish.
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Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 27Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 23mgCarbohydrates: 7gFiber: 1gSugar: 5gProtein: 1g
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Who Dished It Up First: This is an original recipe