Grilled Peach and Tomato Salsa
Sweet, juicy peaches meet smoky, charred vegetables in this vibrant Grilled Peach and Tomato Salsa. It’s the perfect mix of sweet, spicy, and tangy flavors, ideal for summer snacking or topping on tacos!
I’ve made a lot of salsas in my life, and recently I realized that adding peaches is a total game-changer. The natural sweetness of the fruit softens the jalapeño’s heat and complements the smokiness from the grill, creating a salsa that’s layered, bold, and fresh all at once.
I love making grilled peach salsa on warm evenings when I already have the grill or cast iron skillet going. It’s as stunning in a casual chips-and-dip spread as it is spooned over grilled chicken or fish for dinner!
If you love fruity salsas like me, be sure to try my watermelon salsa recipe and my fresh summer cherry salsa recipe, too!
Why We Love This Grilled Peach and Tomato Salsa Recipe
- Smoky and sweet. The charred vegetables add depth, while ripe peaches bring a juicy sweetness! While we aren’t technically going to grill (though you can if you want), we want to char the ingredients to get that smoky grilled flavor.
- Fresh and vibrant. Lime juice and cilantro keep it bright and zesty, making it perfect for warm-weather meals.
- Simple to make. Just grill, pulse, and serve! No complicated steps or long ingredient lists.
- Versatile. Pairs beautifully with chips, tacos, grilled meats, or even spooned over eggs.
- Summer-perfect. Uses seasonal produce at its peak for maximum flavor in this peach salsa!
Ingredients You Need
- Peach: Choose a ripe but still slightly firm fresh peach so it holds up to grilling without turning mushy.
- Roma tomatoes: These have a meaty texture and low water content, making them perfect for salsa.
- Sweet onion: Adds a mild, caramelized flavor after grilling.
- Jalapeño: Provides heat without overpowering the other flavors. Remove the seeds for a milder salsa.
- Garlic: Grilling mellows its sharpness and adds a savory flavor.
- Salt: To taste.
- Lime juice: Brightens the salsa and ties all the flavors together!
- Fresh cilantro :Adds a burst of freshness and herbal notes.
Variations & Substitutions
- Fruit swap: Try nectarines, pineapple, or mango instead of peaches for a different twist.
- Heat level: Keep some seeds in the jalapeño for extra spice, or use serrano peppers for a sharper kick.
- Herb alternatives: If you’re not a cilantro fan, try fresh parsley or basil for a different flavor profile.
- Tomato alternatives: Use heirloom or cherry tomatoes for a sweeter, more colorful salsa.
How To Make Grilled Peach and Tomato Salsa
- Char the Ingredients: Heat a cast iron skillet over medium-high heat. Spray with oil. Add tomatoes, onion, jalapeños, garlic, and peaches.
- Allow to Soften: Using tongs flip them often, until charred all over, about 5-8 minutes. Cover with a lid and allow the vegetables to soften more, and cool down.
- Blend, Season & Enjoy: Transfer all the charred vegetables to a food processor. Season with salt. Add lime juice and fresh cilantro and pulse a few times. The salsa should still have texture. Taste and add more salt if needed, then transfer to a bowl and serve with tortilla chips
Tips for Success
- Grill or sear until you see visible char marks. This is where most of the smoky flavor comes from, so don’t rush the process.
- Watch the garlic in case it starts to burn. Garlic is smaller so it might char more quickly than the other ingredients. Make sure to keep an eye on it and remove it from the skillet before burning.
- Pulse the salsa in short bursts. You want texture, not a purée, so stop processing while there are still visible chunks.
- Use ripe but firm produce. Overripe peaches or tomatoes can make the salsa watery, while underripe ones won’t have enough sweetness.
Serving Suggestions
This grilled peach and tomato salsa is incredibly versatile and works for everything from casual snacks to gourmet meals. Here are some ideas for how to serve it:
- Serve with tortilla chips for the perfect appetizer.
- Spoon over chicken al pastor tacos, sheet pan flank steak fajitas, or grilled steak tacos.
- Add to grain bowls or salads for a burst of flavor.
- Pair with goat cheese and crusty bread for a summery appetizer spread.
Frequently Asked Questions
Yes, you can prepare it up to 3 days in advance and store it in an airtight container in the refrigerator. The flavors will deepen as it sits, but it’s best enjoyed within the first day for the freshest taste.
It is totally up to you! Grilling will give the salsa a smokier flavor, but you can achieve a similar result by charring them in a skillet on the stove for ease. If you are turning on the grill anyways, definitely char them on the grill!
No, there’s no need to peel the peaches for this recipe! The skin softens as it grills and adds extra flavor and color to the salsa. If you prefer a smoother texture, you can peel them after grilling, once they’ve cooled slightly.
It is moderately spicy with one jalapeño with the seeds removed. If you want a family-friendly salsa, omit the pepper or use a green pepper instead. If you want it spicy, keep the seeds in the jalapeño or add a more spicy pepper like a serrano pepper or habañero pepper.
More Dip Recipes to Try
- Southern Apple Salsa
- Moroccan Eggplant Dip
- Roasted Eggplant Dip
- Cajun Crab Spinach Artichoke Dip
- Creamy Miso Leek Dip
Grilled Peach and Tomato Salsa
Ingredients
- 1 peach sliced in half
- 3-4 Roma tomatoes
- 1 sweet onion quartered
- 1 jalapeño seeded cut in half
- 4-5 cloves of garlic
- 1/2 tsp salt
- Juice from 1 lime
- Handful of fresh cilantro
Instructions
- Heat a cast iron skillet over medium-high heat. Spray with oil. Add tomatoes, onion, jalapeños, garlic, and peaches.
- Using tongs flip them often, until charred all over, about 5-8 minutes. Cover with a lid and allow the vegetables to soften more, and cool down.
- Transfer all the charred vegetables to a food processor.Season with salt. Add lime juice and fresh cilantro and pulse a few times. The salsa should still have texture.Taste and add more salt if needed, then transfer to a bowl and serve with tortilla chips
