Fresh Peach Salsa

Occasionally I make a dish that makes me wonder: “Where have you been all my life?” Fresh peach salsa is one of those dishes. It is sweet and salty and spicy and fresh—and unbelievably simple to make. I made a large bowl of it last night for dinner, and it disappeared within about five minutes. When my husband finally came up for air, he declared, “That was amazing!” I’m only sorry that I just discovered this recipe at the end of local peach season. 

But you know the best part? All of the ingredients for peach salsa were in your share this week (minus the cilantro), so if you haven’t eaten all your peaches already you can make this right now. I mean, right now. Like, turn off your computer or your phone and go make this right now!

Fresh Peach Salsa


  • 2 large peaches
  • 1 small red onion
  • 2 bell peppers
  • 1 poblano pepper
  • fresh cilantro


Peel the peaches and remove the pits, then chop into 1/4-inch or 1/2-inch pieces. Dice the bell peppers and red onion into pieces of a similar size. Cut the cap and point off the poblano pepper, then remove the seeds and strip the membranes, taking care not to let the pepper juice come in contact with your eyes. Add about 1/4 cup of chopped fresh cilantro. Toss thoroughly.

Now, the key is to let the salsa refrigerate for a few hours so that the flavors really mix and mingle. I found that if I really let it marinate, I didn’t need to add any additional seasoning. This recipe makes one large bowl, enough for a family of four, but it can easily scale up. Keeps about 24 hours, but I would be surprised if it didn’t disappear from your house long before then!