Sweet, tangy, bright, and juicy, this peach and tomato salsa is the perfect topping for tacos, grilled meats and fish, or even scooped up with chips straight from a bowl!
There’s nothing like the fresh burst of summer you get from fresh peaches and homegrown tomatoes. Which is great, because we have…a lot.
No, seriously. A lot.
Our tomato plants have fully taken over my entire porch garden and they are definitely in season. My husband even gave a dozen of them to our neighbor, and we’re still kind of trying to figure out what to do with them all. I mean, we’ve made a lot of barbecue sauce, tomato sauce, tomato soup, and used them in salads and other dishes, but these are really awesome and fresh beefsteak tomatoes. They deserve to shine in fresh things, not just get boiled down.
We currently have two favorites. One is my go-to bruschetta, and the other is this delicious fresh peach and tomato salsa.
Lots to love here, but we love it mostly because it lets the tomatoes and fresh peaches shine, along with a little bit of jalapeno heat, some sweet pepper sweetness, and a few other add-ins that make this a summer go-to. It’s awesome with chicken or fish tacos, served on swordfish or salmon or another hearty fish, or just served with chips to scoop it up with!
Enjoy this little burst of summer – we hope you love it! And heck, if you’re in the Florida neighborhood and need some tomatoes, we’ve got plenty! (Yeah, that gigantic plant growing up to the top of the screened-in porch is, in fact, our tomato plant)
Peach and Fresh Tomato Salsa
Ingredients Â
- 2 ea ripe peaches peeled, pitted, diced
- 4 ea medium fresh tomatoes diced
- 1 ea small red onion finely chopped
- 1/2 ea red bell pepper diced
- 1/4 cup fresh cilantro (OPTIONAL)
- 1 ea lime, juice only
- 1-2 tsp honey or agave
- 1 ea small clove garlic minced
- salt and pepper to taste
InstructionsÂ
- Prep all ingredients and place in a mixing bowl.
- Gently toss to combine. Taste and adjust: Add honey if the peaches or tomatoes are more tart than sweet. Add salt to enhance the flavor. Add more lime for acidity or jalapeño for heat.
- Let rest for 10–15 minutes at room temperature to allow the flavors to meld.
- Serve fresh or refrigerate for up to 3 days. Best enjoyed the same day.
