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.
Servings: 8
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.