Easy Peach Cucumber Salsa

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Tortilla chips next to a bowl of peach cucumber salsa

Summertime calls for salsa! And what better way to brighten up your taste buds and salvage your quickly (over) ripening peaches than with a fresh and sweet peach salsa?! 

This versatile condiment is perfect for dipping tortilla chips or topping tacos, bowls, fish, chicken, and salads. It’s quick and easy to make, with just 15 minutes, 7 ingredients, and 1 bowl required! Let’s make salsa!

Cilantro, shallot, jalapeño, black pepper, limes, salt, peaches, and cucumber

How to Make Peach Salsa

This simple peach salsa combines sweet, juicy peaches with cucumbers for crunch, shallot or red onion for zing, and jalapeño for subtle heat. Cilantro adds a fresh, herby element, lime juice adds brightness, and salt and pepper bring it up a notch.

Those are the ingredients we used, but it’s a versatile recipe and you can easily make it your own!

  • Have mango around? Try half mango and half peach.
  • Not into cucumber? Try bell pepper, tomato, or more peach.
  • Want it spicier? Use a hotter pepper like serrano or habanero, but start with less!
  • Not a fan of cilantro? It’s still great without it.
Bowl of diced cucumber, peaches, jalapeño, and shallot

Finely chop all the fruits, veggies, and herbs, then squeeze the lime, add the salt and pepper, stir it together, and you’ve got SALSA!

Peaches, limes, and black pepper around a bowl of fresh peach salsa

We hope you LOVE this peach cucumber salsa! It’s:

Bright
Crunchy
Naturally sweet
Fresh
Versatile
& Easy to make!

What To Serve With Peach Salsa

We love adding it to tacos, burrito bowls, fish, chicken, salads, or other recipes that could use a pop of flavor and freshness. It’s also delicious served with tortilla chips as a refreshing summer appetizer.

More Peach Recipes

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!

Dipping a tortilla chip into a bowl of peach cucumber salsa

Easy Peach Cucumber Salsa

Fresh, sweet, crunchy peach salsa with cucumber, jalapeño, and cilantro. A versatile topping for tacos, bowls, and beyond! Just 15 minutes, 7 ingredients, and 1 bowl required.
Author Minimalist Baker
Print
Dipping a tortilla chip into a bowl of peach salsa
5 from 2 votes
Prep Time 15 minutes
Total Time 15 minutes
Servings 3 (1/2-cup servings)
Course Dip, Side
Cuisine Gluten-Free, Mexican-Inspired, Vegan
Freezer Friendly No
Does it keep? 3 Days

Ingredients

  • 3/4 cup finely chopped yellow peaches (1 large peach yields ~3/4 cup or 130 g)
  • 1/2 cup finely chopped cucumber (we prefer English cucumber)
  • 2 Tbsp finely chopped shallot (or red onion)
  • 2-3 Tbsp finely chopped jalapeño
  • 1/4 cup finely chopped cilantro (omit if you don't like cilantro)
  • 1 Tbsp lime juice
  • 1 pinch each sea salt and black pepper

Instructions

  • In a small bowl, toss together all of the ingredients (peach, cucumber, shallot, jalapeño, cilantro, lime juice, and salt and pepper). Taste and adjust flavors as needed, adding more salt for overall flavor, lime for brightness, jalapeño for heat, or peach for sweetness.
  • Serve with tortilla chips, in burrito bowls, on tacos or salads, or just eat it straight with a spoon!
  • Best when fresh. Leftovers will keep in a sealed container in the refrigerator for up to 3 days. Not freezer friendly.

Video

Notes

*Nutrition information is a rough estimate calculated with the lesser amount of jalapeño.

Nutrition (1 of 3 servings)

Serving: 1 half-cup serving Calories: 28 Carbohydrates: 6.9 g Protein: 0.8 g Fat: 0.2 g Saturated Fat: 0 g Polyunsaturated Fat: 0 g Monounsaturated Fat: 0 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 27 mg Potassium: 172 mg Fiber: 1.4 g Sugar: 4.8 g Vitamin A: 410 IU Vitamin C: 14 mg Calcium: 12 mg Iron: 0.3 mg

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My Rating:




    • Support @ Minimalist Baker says

      Hi Mason, it’s best when fresh because the cucumber will release liquid. But you can!

    • Support @ Minimalist Baker says

      Hi Camille, we would suggest simply omitting the cilantro and possibly using a green bell pepper in place of the jalapeño. Let us know what you think if you give it a try!

  1. Michele says

    Love the crunch of the cucumbers in the salsa—not a fan of bell peppers in my salsa, so this is a welcome textural alternative. Next I will try with cherries or plums💙

    • Support @ Minimalist Baker says

      Hi Pooja, frozen and defrosted might be okay, but the texture will be different.