If you could please cancel your plans for the reminder of the day, we’re making peach salsa! Get in, let’s go! 

In this post I am going to talk to you all about peaches! I have for you:

• a new peach salsa recipe!
• a guide on how to pick the perfect peach every time 
• what I paired with my peach salsa 
• permission to not share this 😅

It’s no secret that I am on a mission to use up 12 pounds of peaches which I purchased late one night without really any idea of what I was going to do with them. 

It is peach season after all and while I am not much of a fruit girlie I am obsessed with the perfect peach. 

The perfect peach is juicy with a tender (but not mushy!) flesh. It’s sweet, but not in a boring one-note kind of way, there’s just this whisper of tartness which only adds to the experience and makes me immediately going back for another bite. 

Of course I knew I had to make a peach salsa. From the girl who brought you my Gathering Salsa (page 65 of The Cook’s Book), I now bring you my Peachy To Meet You Salsa! It’s the perfect salsa to take the gatherings, picnics, or jar it up and take it over to new friends and neighbors. 

I’ve since made two additional batches of this! It gets better over time and it’s perfect to pull out of the fridge for a quick snack, or the other night, I marinated some shrimp in lime juice, grilled them for 2 minutes on each side and served them with rice and this salsa. IT WAS A REVELATION!

If you did not have the fortune of “accidentally” tapping a button late at night to order 12 lbs of peaches from Georgia, here is how to pick the most perfect peach at your grocery store or farmer’s market. 

How to Pick the Perfect Peach

🍑 Look for color: A ripe peach will have a deep golden-yellow background (not just a red blush). That warm yellow is the real tell!

🍑 Give it a gentle squeeze: Hold the peach in your palm and press lightly—don’t poke it with your fingers! A ripe peach should give just a little, like the tip of your nose. Rock-hard = underripe. Mushy = put it back.

🍑 Give it a sniff: A ripe peach smells like a peach. If there’s no scent, there’s probably no flavor yet either. Stick your nose near the stem end—if it smells sweet and floral, you’re in business. (Do not rub your nose or touch your nose to the peach, we are a people of decorum here.)

🍑 Check the shape: Ripe peaches are nice and plump, not too pointy or flat. Round and full is a good sign of juiciness.

🍑 Avoid bruises and shrivels: Obvious, but still worth saying. Unless you’re making jam today, leave the sad ones behind.

If there are no ripe peaches, grab some that are hard and still need to ripen (because they are still in season). Set them on your counter for 2 days, in 2 days they will be ready for you!

Prep everything:
Dice peaches, bell pepper, tomatoes, onion, and jalapeño into small, even pieces so each bite has a little bit of everything. Chop your cilantro. 

Mix:
In a medium bowl, combine peaches, bell pepper, tomatoes, onion, jalapeño, and cilantro.

Dress it:
Add lime juice and salt. Stir gently to coat without breaking down the peaches. (Optional, if your peaches aren’t sweet enough, add a small drizzle of honey.)

Chill:
Let the salsa sit for 10–15 minutes in the refrigerator so the flavors come together before serving. 

Serve with your favorite tortilla chips! It gets better the longer it sits in the refrigerator. Will last up to 7 days in the refrigerator in a sealed container. 

This post is public! Share it with someone who loves a good salsa!

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I hope you try my salsa, and listen I made this to be shared but obviously the first batch is all for you. You know, for testing and science and stuff. 

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