Ingredients
Scale
- 4 medium ripe but firm peaches, peeled and diced (about 3 cups)
- 1-2 habanero peppers, seeded and finely minced (adjust to heat preference)
- ½ medium red onion, finely diced (about ½ cup)
- ¼ cup fresh cilantro, chopped
- 3 tablespoons fresh lime juice (about 2 limes)
- 1 tablespoon honey or agave nectar
- ½ teaspoon sea salt, or to taste
- ¼ teaspoon ground black pepper
- Optional: 1 small red bell pepper, diced for extra color and crunch
Instructions
- Prepare the Peaches: Bring a medium pot of water to a boil. Score an “X” on the bottom of each peach. Carefully drop peaches into boiling water for 30-60 seconds, then immediately transfer to an ice bath. The skins should slip off easily. Alternatively, if your peaches are very ripe, you can peel them with a vegetable peeler or simply leave the skins on for extra texture and nutrients. Dice the peeled peaches into ½-inch cubes and place in a medium mixing bowl.
- Prepare the Habaneros (With Caution!): Put on rubber or silicone gloves before handling the peppers. Cut the habaneros in half lengthwise and remove the seeds and white membranes (this is where most of the heat lives). If you want maximum heat, leave some seeds in. Mince the pepper very finely—the smaller the pieces, the more evenly distributed the heat will be. Start with one pepper if you’re unsure about heat tolerance; you can always add more later.
- Dice the Aromatics: Finely dice the red onion into small, uniform pieces. Roughly chop the fresh cilantro, including some of the tender stems (they have great flavor!). If you find raw onion too pungent, soak the diced onion in cold water for 5-10 minutes, then drain and pat dry before adding to the salsa.
- Combine Everything: Add the minced habanero, diced red onion, and chopped cilantro to the bowl with the peaches. Squeeze the fresh lime juice directly over the mixture, catching any seeds with your hand or a small strainer. Drizzle in the honey or agave nectar.
- Season and Mix: Sprinkle the salt and black pepper over the mixture. Using a wooden spoon or silicone spatula, gently fold everything together until well combined. Be gentle to avoid mashing the peaches—you want to maintain nice chunks for texture. Taste and adjust seasoning, adding more lime juice, honey, or salt as needed to achieve your perfect balance of sweet, spicy, tangy, and salty.
- Let It Rest: For the best flavor, cover the bowl and refrigerate the salsa for at least 30 minutes before serving. This resting time allows all the flavors to meld together beautifully and the juices to develop. If you’re in a hurry, you can serve it immediately, but it truly tastes better after a short chill.
- Serve and Enjoy: Give the salsa a gentle stir before serving, as some liquid may have pooled at the bottom. Serve with your favorite tortilla chips, or use as a topping for grilled meats, fish, tacos, or quesadillas. Garnish with extra cilantro leaves if desired.
Notes
- Heat Level Adjustment: Habaneros are extremely hot. If you’re sensitive to spice, start with half a pepper or substitute with 1-2 jalapeños instead. You can always add more heat, but you can’t take it away!
- Peach Ripeness: The key to great salsa is using peaches that are ripe but still slightly firm. Overly soft peaches will turn mushy and release too much liquid. Give them a gentle squeeze—they should yield slightly but not feel squishy.
- Make-Ahead: This salsa actually tastes better the next day after the flavors have had time to blend. It will also become juicier as it sits, so don’t be alarmed by extra liquid.
- Dealing with Excess Liquid: If your salsa becomes too watery after refrigeration, simply drain off some of the accumulated juice before serving, or use a slotted spoon when serving.
- Color Preservation: The lime juice helps prevent browning, but the peaches may darken slightly after a day or two. This doesn’t affect taste, just appearance.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: Mexican
- Diet: Gluten Free
Nutrition
- Serving Size: ⅓ cup
- Calories: 45
- Sugar: 9g
- Sodium: 145mg
- Fat: 0G
- Saturated Fat: 0G
- Unsaturated Fat: 0G
- Trans Fat: 0G
- Carbohydrates: 11g
- Fiber: 1g
- Protein: 0g
- Cholesterol: 0mg