This Peach Tomato Salsa is both light and refreshing, combining fresh tomatoes, yellow onion, and sweet, juicy peaches. It is enhanced with cilantro, green chilies, cider vinegar, and lime juice. Prepare it in just 5 simple steps and 15 minutes!
Table of Contents
- Why I love this recipe
- Expert tips
- Recipe FAQs
- Process shots for Peach and Tomato Salsa
- You may also enjoy

Why I love this recipe
This easy peach salsa recipe makes just 4 cups and tastes great on your favorite tortilla chips, tacos, and chicken nachos.
Expert tips
Try using cherry tomatoes, Roma tomatoes, or heirloom tomatoes instead of regular tomatoes, canned peaches instead of fresh, red onion instead of yellow onions, and diced jalapeno peppers instead of diced green chiles.
Store fresh salsa in an airtight container for about 5 to 7 days in the fridge.
Recipe FAQs
This peach salsa recipe has peaches, tomato, sweet onion, fresh cilantro, jarred minced garlic, diced green chiles, apple cider vinegar, lime juice, brown sugar, and a little salt and pepper.
PREPARE a boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm, soapy water and set bands aside.
COMBINE all ingredients in a large saucepan.
HEAT to a boil. Reduce heat and simmer 15 minutes.
LADLE hot salsa into hot jars, leaving 1/2 inch headspace. Remove air bubbles. Wipe rim. Center the hot lid on the jar. Apply the band and adjust it until it fits fingertip tight.
PROCESS filled jars in a boiling water canner for 15 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. The lid should not flex up and down when the center is pressed.
Process shots for Peach and Tomato Salsa




You may also enjoy
- Salsa Chicken Rice Casserole
- Chicken Fajita Nachos
- Steak Fajita Nachos
- Guacamole with Tomatoes
- Pico De Gallo

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Peach and Tomato Salsa Recipe
Ingredients
- 2 ripe peaches
- 1 large ripe tomato
- ¼ sweet onion
- ½ Tablespoon fresh cilantro
- 1 teaspoon jarred minced garlic
- 4 ounce can of diced green chiles
- 2 teaspoons apple cider vinegar
- ½ teaspoon fresh lime juice
- 2 teaspoons brown sugar
- ⅛ teaspoon black pepper
- ¼ teaspoon salt
Instructions
- Peel the peaches and cut to remove the pit. Then cut into large wedges on a cutting board.
- Cut the tomato and onion into large wedges.
- Combine the peaches, tomatoes, onion, cilantro, and garlic in a food processor. Pulse until coarsely chopped.
- Add in the green chilies, cider vinegar, lime juice, brown sugar, pepper and salt. Pulse food processor until combined and tomatoes and onions are your preferred size.
- Transfer the salsa to a mason jar and chill until ready to serve.
Notes
- Try using cherry tomatoes, Roma tomatoes, or heirloom tomatoes instead of regular tomatoes, canned peaches instead of fresh, red onion instead of yellow onions, and diced jalapeno peppers instead of diced green chiles.
- Store fresh salsa in an airtight container for 5 to 7 days in the fridge.
Nutrition

Hi, and welcome. I’m Zona, and I have a passion for recipes. I share recipes, tips, tricks, and resources to help you cook for two. Eat, drink, and enjoy!
Kim
Tuesday 1st of September 2020
How long does it last in the fridge
Zona
Wednesday 2nd of September 2020
Hi Kim, homemade salsa will generally keep for about 5 to 7 days in the fridge. Thanks for your question :)
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