↑

Savoring Today

Clean eating recipes and meal prep for busy families.

  • Home
  • Recipes
    • Appetizers & Snacks
      • Party Foods
    • Baking
      • Bread
      • Cookies
      • Sprouted Grain
    • Breakfast
    • Beverages
    • Cuisines
      • Asian / Chinese / Thai
      • French
      • Italian
      • Mexican
    • Dessert
      • Chocolate
    • Fruit & Vegetables
    • Grilling
    • Health Related Articles
    • Main Courses
      • Pasta
    • Meat
      • Beef
      • Chicken & Poultry
      • Fish & Seafood
      • Pork & Lamb
    • Salads
      • Sauces & Dressings
    • Side Dishes
    • Soups / Stews
    • Specialty Diets
      • Gluten Free
      • Grain Free
      • Keto Diet Foods
      • Lower Carb Favorites
      • Paleo Diet Foods
    • Seasonal
      • Celebrations
      • Christmas
      • Easter
  • Meal Prep
  • FREE TOOLS
    • Collections & Meal Plans
    • Free Printables
  • About
    • Food Philosophy
    • Contact
    • Copyright

Home » Recipes » Appetizers & Snacks » Fresh Peach and Heirloom Tomato Salsa

Fresh Peach and Heirloom Tomato Salsa

Published April 14, 2020. Last updated April 14, 2020 by Judy Purcell 5 Comments

Savor and Share!

  • Share
  • Inspire
  • Send
See Recipe Print Recipe
Collage of peaches and tomatoes being made into peach salsa.

Fresh Peach and Heirloom Tomato Salsa is a beautiful garnish or dip with a sweet acidic balance.

Spice it up with peak season jalapeno chiles and serve it on tacos, over breakfast skillets, or dip into it with hearty corn tortilla chips all summer long. 

Chunky peach and tomato salsa in a bowl with a jalapeno on top.
Fresh peach and heirloom tomato salsa left chunky for dipping or garnishing.

I marvel at the way we are beautifully wooed by a timeline we rarely recognize we are apart of—the earth’s sustenance through seasonally ripe produce. 

Peaches and tomatoes are the best of sun-loving fruits to grace patios and picnic tables in what we hope are endless summers.

We foodies follow the food, which is why I am grateful for local farms like Fruition Farms in Larkspur, CO, who produce epic heirloom tomatoes. They are the reason this recipe even exists. You’re reading the words of a life long tomato hater turned tomato fanatic.

Before trying an heirloom tomato salad from their glorious produce, any and all tomatoes would have been woefully pushed to the side of my plate or picked off my sandwich. Tomatoes were never on my grocery list and you certainly wouldn’t catch me making salsa. 

Summer ripe peaches have always been part of my market list, but now, heirloom tomatoes are on there too! Especially at our local farmer’s market where I’ll snag 3 beautiful, tender tomatoes and pick up an entire flat of peaches (that’s 24 peaches folks! And I eat ALL OF THEM.) 

Fresh peach and heirloom tomato salsa ingredients.

So began the journey down peach and tomato salsa road …

This delicious twist on salsa will have your taste buds singing with a touch of sweet and savory as juicy fresh peaches and plump, flavorful heirloom tomatoes team up for the best salsa you’ll have all summer.

The ingredient list isn’t long, but the flavor depends heavily on the ripeness of the peaches and tomatoes so we show you how to pick the very best you can find. 

Fresh peaches from the farmer's market cut open on a slate cutting board.
Fresh peaches from the farmers market.

How to Select Flavorful Peaches 

  • The smell is the number one way to know if a peach is ripe. A ripe peach should smell sweet and fragrant like a peach. If the fruit doesn’t have any fruity, peach aroma it won’t have any flavor either.
  • The flesh of a ripe peach should yield slightly when gently press on the top by the stem with your thumb. It only needs to have a little softness to it for this recipe. 
  • The skin should be smooth, not wrinkled or bruised. Some peach varieties are fuzzier than others, but this won’t matter to the recipe.

TIP: If fresh peaches are not available, nectarines are a suitable substitute. Use the same tips for selecting ripe nectarines.

How to Properly Store Fresh Peaches 

  • Unripe peaches should be stored on the counter, stem side down, (without stacking to avoid bruising) 2 or 3 days, or until ripe. 
  • Ripened peaches can be stored in the refrigerator for a couple of days without affecting taste or texture. Just be careful to not stack them.
Fresh peach diced for salsa on a cutting board.
Chopped fresh peaches for salsa.

More Peachy Options for This Salsa Recipe

  • Not quite ripe peaches—If you can wait a couple of days, leave your not-quite-ripe peaches on the counter (stem side down) until they begin to soften.
  • Frozen peaches—Yep, you can use frozen peaches in this salsa too, though you may want to peel them if you left the skins on because the texture of the skin won’t be as appealing as fresh peaches.
  • Canned peaches—Sure, you can use canned peaches for this recipe but you won’t want the heavy syrup that often comes with them. Drain any syrup and keep in mind you may need to add a little more tomato than peaches so the salsa doesn’t end up too sweet. 
Diced peaches, tomatoes, bell pepper, jalapeno, green and red onion, and cilantro in a bowl for salsa.
Diced peaches, tomatoes, bell pepper, jalapeno, green and red onion, and cilantro for salsa.

Selecting a Better Tomato for Making Fresh Salsa 

If you’ve ever tasted a vine-ripened tomato from a home garden or hit the farmer’s market at peak season you know the very best tasting tomatoes are ripened on the vine. Because tomatoes will ripen in color after being picked, most of what you see in grocery stores have been picked green and ripened after shipping to prevent damage. 

This is not the only reason the tomato lacks flavor. When commercial crops are selected for maximum yield, the plant cannot supply enough sugar to all the fruit.

According to this Scientific American article, the reason why one tomato tastes better than another is the geranial compounds or fragrance of the fruit. 

Heirloom tomatoes tend to have more of these fragrance compounds which is why you may have noticed they have a better flavor than the standard variety. We use red Beefsteak and Cherokee Green heirloom tomatoes in this recipe for a balance of sweet and tang.

Heirlooms definitely come with a heftier price, so we are more likely to choose this type when the tomato is part of the main flavor profile of a dish like salsa versus a few wedges on a salad or cooked in a sauce. 

TIP: If heirloom tomatoes are not available our next choice would be on-the-vine Campari tomatoes, or a can of San Marzano tomatoes (drained) if fresh tomatoes are not an option. 

Beefsteak and Cherokee Green Heirloom tomatoes cut in two on a wood board.
Beefsteak and Cherokee Green Heirloom tomatoes.

This post may contain affiliate links. See our disclosure policy for more information.

Tips for Selecting Flavorful Tomatoes, Heirloom or Otherwise

  • Smell the tomato. A flavorful tomato should have a pleasant earthy fragrance. If you smell nothing, it likely will taste the same.
  • Look for smooth, tight skin with flesh that yields just a little to pressure and no squishy spots.
  • Red tomatoes should be deep red in color, not pink or green.
  • Ripe tomatoes should feel heavier in the palm of your hand than unripe tomatoes because of the weight of the juices.
  • Tomatoes still hanging on a piece of the vine may have better flavor (but not always). We prefer the flavor of Campari tomatoes over other on-the-vine varieties.

TIP: Do not buy tomatoes from refrigerated coolers as this will diminish taste and texture.

How to Properly Store Tomatoes

  • Store ripe tomatoes on the counter (without stacking) for a day or two. Remove any stems from your tomatoes and store them stem side down (this prevents moisture loss so tomatoes stay plump).
  • Store unripe tomatoes in a warmer than usual spot (without stacking), but not directly in the sun on a windowsill. Placing a ripening banana or apple beside them will speed up the process.
  • Tomatoes should not be stored in the refrigerator as it diminishes the flavor and texture of the fruit.

NOTE about tomato refrigeration: If you want to see the research, take a look at this article on chilling-induced tomato flavor loss by the Proceedings of the National Academy of Sciences.

More Tomato-y Options for Salsa

  • Not quite ripe tomatoes—Roasting tomatoes caramelizes any sugars present and intensify flavors. To roast, slice and season the tomatoes with salt and pepper. Roast in a single layer on a parchment-lined baking sheet at 375°F for 20-30 minutes until edges begin to brown. Cool and chop for the recipe.
  • Canned tomatoes—Sure, you can use canned tomatoes for this recipe but they need to be drained well (save the juices for soups). Look for diced tomatoes rather than whole as trying to cut canned tomatoes turns into a mess.
Peach and tomato salsa with sliced green onion and cilantro garnish in a bowl on a wood table.
Fresh peach and tomato salsa with half blended for a restaurant-style salsa texture.

Recipe Variations:

  • Substitute mango or pineapple for the peaches.
  • Grill or roast the peaches and tomatoes to caramelize the sugars for deeper flavors.
  • Add garlic for a more savory vibe.
  • Add serrano chile pepper for extra spicy heat.
Chunky peach and tomato salsa in a bowl with chips
Print Recipe PIN Recipe SaveSaved!

Fresh Peach and Heirloom Tomato Salsa

This delicious twist on salsa brings a touch of sweet and savory as juicy fresh peaches and plump, flavorful heirloom tomatoes team up for the best salsa you’ll have all summer.
Prep Time15 minutes mins
Total Time15 minutes mins
Course: Appetizer, Garnish, Snack
Cuisine: Mexican-American
Servings: 6
Author: Kayla Purcell
Prevent your screen from going dark

Ingredients

  • 3 peaches , mostly ripe, not too ripe. Diced, skin on!
  • 2 medium heirloom tomatoes , diced
  • 1/4 cup diced red onion
  • 3 green onions , white part sliced thin
  • 1/4 cup chopped cilantro leaves
  • 1 diced jalapeño chile (amount used varies to spice preference)
  • 1/4 small green bell pepper , diced
  • 1/4 small red bell pepper , diced
  • 1/2 lime , juiced
  • 1 tsp champagne vinegar , or apple cider vinegar, to taste
  • Sea salt and freshly ground pepper , as desired
Get Recipe Ingredients

Instructions

  • It is a straightforward deal from here to slice and dice all of your ingredients and mix in a bowl. Keep it chunky if that's what you enjoy or blend half of it up for a little thicker consistency. (I blend half and keep half chunky because I like a thicker salsa with the flavors all melded together.)
  • Taste and season with salt and pepper until it hits the sweet spot of "oh, I can't stop eating it."
  • Bust out your favorite salsa chips and enjoy in the sun.

Notes

Notes:
  • Champagne vinegar is used in this recipe as a more intense acid alongside the tomatoes and peaches (which are at their sweetest this time of year) to bring balance to the other flavors. Apple cider vinegar is a fine substitute.
  • We like the addition of both red and green bell pepper, but if you only have one or the other, that works fine.
  • Green and red onion contribute unique flavor profiles, however, sweet yellow onion is a suitable substitute for either.

Recipe Variations:

  • Substitute mango or pineapple for the peaches.
  • Grill or roast the peaches and tomatoes to caramelize the sugars for deeper flavors.
  • Add garlic for a more savory vibe.
  • Add serrano chile pepper for extra spicy heat.

Equipment

food processor

Nutrition

Calories: 45kcal | Carbohydrates: 11g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 4mg | Potassium: 272mg | Fiber: 2g | Sugar: 8g | Vitamin A: 824IU | Vitamin C: 23mg | Calcium: 15mg | Iron: 1mg
Learn how to make this and all recipes even easier!Check out our Monthly Meal Prep System!

More Dip Recipes You’ll Love

  • Black Bean Confetti Salsa
  • Caramelized Onion Dip
  • Buffalo Chicken Dip
  • Jalapeno & Gouda Crab Dip

Article by Kayla Purcell

Kayla’s creativity spills over into everything she does, especially in the kitchen. She is passionate about bringing people together around tasty food that’s good for you. We love that too.

Savor and Share!

  • Share
  • Inspire
  • Send

Filed Under: Appetizers & Snacks, Party Foods, Recipes Tagged With: heirloom tomatoes, peaches

Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Rating




  1. mjskitchen says

    June 29, 2020 at 2:08 pm

    5 stars
    As much as I love peaches, I’ve never made a peach salsa. Yours look so good that I’m saving it for when the peach come in. I definitely need to try this. thanks Judy!

    Reply
  2. Kathleen says

    June 3, 2020 at 6:44 pm

    5 stars
    This is amazing! Make it! Served it with pan seared pork chops and roasted squash and tomatoes with Parmesan. Oh yes!!

    Reply
  3. Karen (Back Road Journal) says

    April 29, 2020 at 7:39 am

    Perhaps by the time we can leave the house once more, the grocery stores will start to get shipments of ripe summer peaches. Your salsa sounds good.

    Reply
    • Judy Purcell says

      May 6, 2020 at 6:56 am

      Yes, hoping the farmers markets are able to be up and running soon too!

      Reply
  4. John / Kitchen Riffs says

    April 22, 2020 at 8:02 am

    LOVE making homemade salsa! And peaches are a dynamite ingredient to use — their sweetness is a nice contrast to the heat of the other ingredients. Good stuff — thanks.

    Reply
Judy from Savoring Today

Hi, I'm Judy

I'm delighted you're here to savor healthy, clean eating recipes and cooking tips.

If you avoid processed foods and love serving your family nourishing meals, we are passionate about the same things. Read More

Subscribe for recipe updates

AND Get our clean eating quick start guide!

Thank you!

You have successfully joined our subscriber list.

The Latest

avocado crema in a light grey bowl with a spoon on a towel

Avocado Crema with Yogurt

salsa with mango and pineapple in a bowl by chips

Mango Pineapple Salsa

pork tacos lined up with mango salsa on the side

Grilled Al Pastor Style Pulled Pork

roasted sweet potates on whipped ricotta with tomatoes and olives on a tan plate beside casserole dishes

Chili Crunch Roasted Sweet Potatoes

Savory ricotta feta dip in a white bowl with bread on a counter ready to serve

Savory Whipped Ricotta and Feta Dip

A bowl of yogurt with a spoonful held above it.

Greek Yogurt: Thick, velvety 2 ingredient recipe!

Fan Favorites

Tri-Tip roast sliced and fanned out on a white platter with grilled baby leeks.

Grilled Tri-Tip Roast Recipe for a Charcoal or Gas Grill

An easy, 30-Min date night meal that brings the WOW without all the fuss of crowded restaurants.

Scampi-Style Steak & Scallops with Roasted Asparagus

crab legs on a white platter with drawn butter

Best Way to Cook Crab Legs

Cheeses and charcuterie on a table

7 Tips for Hosting a Wine & Cheese Party

Ghirardelli Brownie Cookies: Soft Centers and Chewy Edges

Categories

DisclosurePrivacyCopyright

Fan Favorites

  • Grilled Tri-Tip Roast Recipe for a Charcoal or Gas Grill
  • Ghirardelli Brownie Cookies: Soft Centers and Chewy Edges
  • Best Way to Cook Crab Legs
  • Scampi-Style Steak & Scallops with Roasted Asparagus
Clean eating recipes and cooking courses for busy families. Savoring Today LLC is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
©2025, Savoring Today. All Rights Reserved. Site by Pixel Me Designs
  • Home
  • Contact
  • SHOP
  • Recipes