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Fresh Peach and Tomato Salsa

Fresh fruity salsas like this Fresh Peach and Tomato Salsa are a delight in the warm summer months when fresh peaches and tomatoes are at their peak of flavor and availability. Serve it as an appetizer with cream cheese and crackers, as a condiment for grilled chicken, pork or fish or as a topping for tacos and salads. Regardless, it’s certain to add a fresh pop of flavor to any meal.

Fresh Peach And Tomato Salsa

Easy Fresh Peach and Tomato Salsa Recipe

Making fresh salsa is incredibly easy and if you’ve never tried you really should. In particular when fresh produce is available and at its peak of freshness. When making salsa, there are many different techniques depending on the end result and flavor you’re trying to achieve. This recipe is a fresh salsa, meaning none of the ingredients were roasted, grilled or broiled. It’s good and good for you.

Fresh Peach And Tomato Salsa

How to Make the Best Fresh Peach Tomato Salsa Recipe

For this fresh salsa, starring both peaches and tomatoes, you’ll add chunks of  fresh tomatoes and peaches to a food processor along with red bell and jalapeno peppers, red onion, cilantro and garlic cloves. Toss in some seasonings and pulse everything together until the salsa reaches the consistency and texture that you want.
  • Ingredients you’ll need to make homemade Fresh Peach Tomato Salsa: White distilled vinegar, granulated sugar, tomato paste, Roma tomatoes, fresh peaches, red onion, jalapeno, red bell pepper, fresh garlic, cilantro, salt ground cumin, cayenne pepper and lime juice.
  • Kitchen gadgets you’ll need: A food processor, sharp knife and chopping board, lime juicer, measuring cups and spoons and a medium mixing bowl.
  • Ways to Use Peach and Tomato Salsa: We love to enjoy this salsa with tortilla chips, or as a condiment for grilled chicken, fish or pork.
  • If your prefer a less spicy salsa you can omit the cayenne pepper and use a milder green pepper in place of jalapeno. You can also remove the seeds from the jalapeno to tame the heat.
  • Allow ample time for chilling to allow the flavors to marry.
  • It’s also tasty to eat on salads and tacos making them both oh-so-good. It’s sweet and spicy, and I love having a fresh and healthy way to get my kids to eat more fruit and vegetables.
  • Store this Peach Tomato Salsa in an airtight container chilled in the refrigerator for up to 5 days.
easy Peach and Tomato Salsa

More Southern Style Salsa Recipes to Make

Fresh salsa can be served as a sauce or a topping for salads, tacos and more adds a bite freshness to the menu. More easy salsa recipes you may also like to try:

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Fresh Peach and Tomato Salsa recipe
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5 from 4 votes

Fresh Peach And Tomato Salsa

Prep Time15 minutes
Chill time2 hours
Total Time2 hours 15 minutes
Course: Appetizer, Sauce
Cuisine: American
Keyword: fresh-peach-tomato-salsa
Servings: 3 cups (may vary)
Calories: 140kcal
Author: Melissa Sperka


  • 1/3 cup white distilled vinegar
  • 1 1/2 Tbsp granulated sugar
  • 2 tsp tomato paste
  • 5 medium roma tomatoes
  • 3 medium ripe peaches
  • 1 medium purple onion
  • 1 medium jalapeno pepper
  • 1/2 medium red bell pepper
  • 4 garlic cloves peeled and minced
  • handful of cilantro [around 1/2 cup packed]
  • 1 Tbsp lime juice
  • 1 tsp salt
  • 1/2 tsp cumin
  • 1/4 tsp cayenne


  • On the stove top in a small saucepan heat the vinegar, sugar and tomato paste together until the sugar dissolves and the tomato paste has melted completely, then remove from the heat.
  • Clean all of the vegetables thoroughly. Peel the onion and peaches and remove the pit.
  • Cut all of the veggies and peaches into similar size chunks. When cutting the jalapeno pepper, leave the seeds in only if you like your salsa really spicy, otherwise, use a teaspoon to scrape and remove them.
  • Place the blade attachment into the center of the food processor, then begin to layer the ingredients evenly around the blade. Reserve the garlic cloves to add later.
  • Add the cilantro close to the top so it won't over process.
  • Add 1 tablespoon of fresh lime juice, 1 teaspoon of salt, 1/2 teaspoon of cumin and 1/4 teaspoon of cayenne pepper. Place the top firmly on the food processor and lock it into place.
  • Use the pulse feature to process the salsa. Drizzle the vinegar mixture in through the tube at the top while you pulse.
  • Remove the lid and taste. Adjust the seasonings, if needed. Depending on how ripe your peaches are, you may like it a little sweeter, or the cayenne may need adjusting.
  • Mince the garlic by hand. Stir it into the salsa at the end of processing.
  • Store in an airtight container. Chill thoroughly for at least 2 hours before serving.


Serving: 1cup | Calories: 140kcal | Carbohydrates: 32g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 816mg | Potassium: 709mg | Fiber: 5g | Sugar: 25g | Vitamin A: 2159IU | Vitamin C: 61mg | Calcium: 45mg | Iron: 1mg
Tried this recipe?Mention @melissassk or tag #melissassk!


  1. 5 stars
    I ended up with a medium mixing bowl overflowing, much more than 3 cups. I at first thought my food processor was just smaller than yours because I had to process it in 3 batches. Good thing it tastes great because we have a lot of salsa to eat! Thanks for sharing your recipe and giving me another use for my abundant roma tomatoes.

    1. Aren’t you lucky to have such a terrific yield? Things that can change the end result: Measuring accurately, pulsing the texture more finely or turning it into a puree will increase volume, ripeness of the peaches and tomatoes used. Good on you for such a successful outcome!

  2. 5 stars
    This was so delicious! I cut the red peppers, because I’m allergic, but still one of the best salsa’s I have ever eaten!

    I might never buy salsa at the store again!

  3. 5 stars
    My daughter made this and shared some with us. This is wonderful and is better than any store bought peach salsa I’ve had. I’m so excited I have fresh peaches to make a patch!

  4. 5 stars
    Absolutely will make again! The combination of sweet and acid are unbeatable. Even my grandchildren loved it. I didn’t have a red onion so I used a yellow one. It didn’t seem to make a difference.

    1. I can’t wait to try this recipe – I’m looking to replicate a salsa I enjoyed in Lake Okoboji Iowa – this looks very similar to the ingredients. Have you made any replacing the peaches with fresh cherries?? I think that could be my next kitchen experiment.

    1. It is quite delicious, thanks Emisha! This is a fresh salsa and I don’t think it would be suitable for canning as typically you need to cook canned goods prior. That said, you could probably adapt it, if you’re so inclined.

    2. Can you can this recipe?you can can things that aren’t cooked. The processing cooks it while it is in the glass jar.

  5. Hi! This looks amazing! Can’t wait to try it. I was wondering if you think that it could be frozen. I don’t like to make a large amount and freeze some in zip locks. Do you think it will keep!

  6. Hello, I have many Texas friends!! I’m a bit partial, but, we love this sweet and spicy salsa, I hope you do too! Enjoy and thanks for visiting! 🙂

  7. OMG! I am a salsa eatin’ East Texas girl, stuck way up here in New York, and I am wiping the drool off my chin after seeing this recipe! I’ve got a couple of bushels of fresh peaches and a friend that supplies me with the best tomatoes on the planet. So guess what I’m gonna be makin’! Thanks!!

  8. This sounds absolutely delicious. I can’t wait to try it. Once again, your creativity captures my interest! Thank you!

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