Peach Salsa Dip Recipe
This Peach Salsa Dip recipe is a sweet, chunky fresh salsa made with ripe peaches, roma tomatoes, red bell pepper, jalapeño, red onion, cilantro, and lime. Ready in 15 minutes and perfect with tortilla chips or spooned over grilled salmon and shrimp.
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Summer fruit salsas are one of my favorite ways to bring something light, fresh, and unexpected to the table. This Peach Salsa Dip recipe is sweet, chunky, and bright. It’s built around ripe, semi-firm peaches and loaded with red bell pepper, roma tomatoes, jalapeño, and fresh cilantro. It comes together in about 15 minutes and gets even better after a rest in the refrigerator, where the flavors meld into something genuinely special.
Serve it as a dip with tortilla chips for a make-ahead appetizer for summer parties and weekend gatherings. The natural sweetness of the peaches and red bell pepper plays perfectly against the salt of a tortilla chip, and who doesn’t love that sweet-and-salty combination? It’s one of those pairings that’s hard to stop eating. Spoon it over grilled salmon or shrimp and it transforms a simple weeknight dinner into a full summer moment.
What Makes This Peach Salsa Special
This isn’t your standard tomato salsa with a token piece of fruit thrown in. Peaches are the star here, making up the bulk of the salsa and driving the flavor in every bite. Semi-firm peaches are key. They hold their shape after dicing and give the salsa a pico de gallo-style texture rather than a mushy, watery mess.
Red bell pepper adds sweetness and color that complements the peaches, while jalapeño brings just enough heat to keep things interesting. Choose your own heat adventure on how well you deseed and remove the ribs. For me, a little extra heat really adds something to this combination. The zest and juice of two limes really add the acidity to tie it all together. This is a summer fruit salsa that’s as at home on a chip as it is on a piece of fish.
Ingredients You’ll Need
- Peaches — Semi-firm is what you’re looking for here. You want peaches that give slightly when pressed but aren’t soft. They’ll dice cleanly and hold up in the salsa.
- Roma tomatoes — Meatier and less watery than regular tomatoes, which keeps the salsa from getting watered down.
- Red bell pepper — Adds sweetness and a beautiful pop of color. Green bell pepper works as an alternative for a more savory bite.
- Jalapeño — Seeded and finely diced for moderate heat throughout. Leave a few seeds or ribs in if you want more kick.
- Red onion — Sharp and colorful. Dice it finely so it distributes evenly.
- Fresh garlic — One small clove, minced fine. Adds depth without overpowering the fruit. You can substitute garlic powder, if needed.
- Fresh cilantro — Don’t skip it. It’s essential to the salsa flavor profile.
- Limes — Both the zest and juice of two limes. The zest especially makes a difference.
- Kosher salt and black pepper — Season generously. A little extra salt pulls liquid from the peaches and tomatoes and helps the flavors blend.
How to Make Peach Salsa Dip
This comes together in just a few steps, most of which are chopping and dicing the fruits and vegetables.
Dice the peaches and roma tomatoes and add them to a medium bowl. Finely dice the red bell pepper and jalapeño and add to the bowl. Add the finely diced red onion, minced garlic, salt, and pepper and stir to combine. Add the chopped cilantro and the zest and juice of both limes and stir well.
Taste and adjust seasoning. I like to add about an extra ½ teaspoon of salt at this stage to help pull liquid from the peaches and tomatoes, which brings the elements together into a cohesive, flavorful salsa. Cover and refrigerate for at least 30 minutes, toss to combine, and serve.
Ways to Serve Peach Salsa
The most crowd-pleasing way to serve this is straight up as a chip dip. The sweetness of the peaches and red bell pepper against a salty tortilla chip is one of those effortless summer snack combinations that works every time. Make it up to a day in advance to welcome guests to your next dinner party or cookout. It’s sure to get rave reviews every time.
The reason I initially wrote this recipe was to serve as a Whole30-compatible condiment for grilled fish and seafood. It’s fantastic on fish tacos, too. Spoon it generously over my Spice-Rubbed Grilled Salmon with Fruit Trio Salsa in place of the fruit trio version, or serve it alongside my Grilled Shrimp Skewers for a summer dinner that feels effortless and special.
If you love a fresh fruit salsas as much as I do, you’ll definitely want to try my Strawberry Salsa. It’s sweet, slightly spicy, and equally perfect with chips or spooned onto grilled seafood.
Peach Salsa Dip Recipe
Ingredients
- 3 medium peaches, semi-firm, diced
- 2 roma tomatoes, diced
- 1 red bell pepper, finely diced (green bell pepper works as an alternative)
- 1 jalapeño, seeded and finely diced
- ½ medium red onion, finely diced
- 1 small garlic clove, minced
- ½ bunch fresh cilantro, leaves chopped
- 2 limes, zested and juiced
- 1 teaspoon kosher salt, plus ½ teaspoon more as desired
- ¼ teaspoon black pepper
Instructions
- Dice peaches and roma tomatoes and transfer to a medium bowl.
- Finely dice the red bell pepper and jalapeño, removing seeds and ribs from the jalapeño. Add both to the bowl.
- Finely dice the red onion and mince the garlic. Add both to the bowl along with the kosher salt and black pepper. Stir to combine.
- Chop the cilantro leaves and tender stems, and add to the bowl along with the zest and juice of both limes.
- Stir well to combine. Taste and adjust seasoning as needed. An extra ½ teaspoon of salt helps pull liquid from the peaches and tomatoes, melding the flavors together.
- Cover and refrigerate for at least 30 minutes before serving to allow the flavors to combine. Serve with tortilla chips or spoon over grilled fish or shrimp.
Notes
- Semi-firm peaches work best here for a pico de gallo-style salsa with good texture. Very ripe peaches will break down and become watery.
- Green bell pepper can be substituted for red. It isn’t as sweet, but it still adds that savory bite to balance the salsa.
- No fresh garlic on hand? Substitute ¼ teaspoon garlic powder instead.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
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