Peach Salsa with Roasted Red Peppers
on Aug 12, 2025
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This peach salsa has the sweetness of ripe summer peaches and the smoky complexity of roasted red peppers, plus a little zing from lime juice and jalapeños. It’s the perfect spoon-it-on-everything salsa for grilled chicken, fish tacos, or just a really big bowl of chips.
When summer peaches are at their juicy peak, I’m always looking for ways to use them beyond dessert, and this Peach and Roasted Red Pepper Salsa is just the thing. It’s sweet and smoky, a little bit spicy, and downright addictive with tortilla chips.
But don’t stop there — spoon it over grilled chicken, tuck it into tacos, or serve it alongside fish for a burst of late-summer brightness. The roasted red peppers add a mellow depth that makes this salsa stand out from the pack, and it comes together in minutes (no blender required!)
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What's In This Post?
Sweet, smoky, and just the right amount of spicy — this peach and roasted red pepper salsa is perfect with chips, grilled meats, and summer tacos.
Ingredients
- Rice vinegar
- Lemon juice – Use fresh lemon juice for this recipe! Not only does it add flavor, but it will prevent the peaches from turning brown once cut.
- Cilantro
- Honey
- Red pepper – You can roast the pepper in the oven or on the grill, or just buy them at a specialty foods store.
- Peaches – Make sure your peaches are nice and ripe. You’ll need about 4 medium-sized peaches for the 2 cups of diced peaches in this recipe. You can also use nectarines in place of the peaches — same same.
- Onion
A Quick and Easy Way to Peel Peaches
Peeling peaches with a regular vegetable peeler can be labor-intensive and messy. Here’s an easier way: Bring a large pot of water to a boil. While the water is coming to a boil, get a big bowl of ice water ready, and keep it near the sink.
When the water reaches a boil, drop in the peaches, up to 4 at a time, and let them sit in the very hot (possibly still simmering) water for about 20 to 30 seconds. Remove them with a slotted spoon and drop them gently into the ice water bath. Let them sit for about 1 minute, then the skins should slip right off.
This doesn’t really work all that well unless your peaches are ripe, and if your peaches aren’t ripe you shouldn’t be making this salsa (or most peachy things) to begin with.
How to Make Peach Salsa with Roasted Peppers
- Peel the peaches (see above!).
- Combine the ingredients: In a medium-sized bowl, combine the vinegar, lemon juice, cilantro, honey, salt, and pepper. Add the bell pepper, peaches, and onion, and gently toss together.
- Cover and chill the salsa for up to 4 hours, then serve.
What To Serve With Roasted Pepper Peach Salsa
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Peach and Roasted Red Pepper Salsa
Ingredients
- 2 tablespoons rice vinegar
- 1 tablespoon fresh lemon juice
- 2 tablespoons minced cilantro
- 1 teaspoon honey
- Kosher salt and freshly ground black pepper (to taste)
- 1 red pepper (roasted and diced)
- 2 cups finely diced peeled ripe peaches
- ¼ cup chopped onion
Instructions
- In a medium-sized bowl, combine the vinegar, lemon juice, cilantro, honey, salt, and pepper. Add the bell pepper, peaches, and onion and gently toss together.
- Cover and chill the salsa up to 4 hours.
Notes
- You can roast the peppers in the oven or on the grill, or just buy them at a specialty foods store.
- To peel the peaches, just bring a large pot of water to a boil. While the water is coming to a boil, get a big bowl of ice water ready, and keep it near the sink. When the water reaches a boil, drop in the peaches, up to 4 at a time, and let them sit in the very hot (possibly still simmering) water for about 20 seconds. Remove them with a slotted spoon and drop them gently into the ice water bath. Let them sit for about 1 minutes, then the skins should slip right off.
