Recipe: Peach Habanero Salsa

When I make salsa I want there to be just a few fresh ingredients. I want to taste those and not have it muddied up with additional stuff. So this salsa has just a few ingredients and no tomatoes.


  • 6 Ripe peaches, firm not soft
  • 1 habanero, 2 if you are brave
  • 3 limes, juiced
  • 1/2 Vidalia onion
  • 1 tbsp brown sugar
  • Salt to taste

Chop peaches and onion to about the same size. Mince the habanero. I seeded mine. Add lime juice and sugar. Mix all this well. I put mine into a container with a lid and shook the bejeebus out of it. taste and add salt. I usually go with a half teaspoon.

Sometimes I add a sweet red pepper to this, also chopped small. It adds a bit of crunch that this sometimes lacks. While peaches are in season (aka falling off my tree) I’ll pick a couple that aren’t quite ripe, this adds a bit of tart and tang that is missing when you use store-bought peaches.

Note there is no cilantro in this recipe. I am one of those folks for whom cilantro tastes like soap. I can tolerate the soapy flavor in low amounts but I never voluntarily add it to my recipes. You can ruin this by adding in a chopped handful.

So how do you use this? I like this on carnitas, in tacos, or on chips. It is great with chicken or fish. I’ve grilled fish and in the last moments put a dollop of this on top and let it finish.

Tweaks: This is a basic recipe that is easily adapted. Don’t like peaches? Swap out the peaches for mangos or pineapple. Habs too much for you? Use a seeded jalapeno instead. Want no heat at all? Use something like a banana pepper. You wanna make this fancy AF? Grill half the peaches before you chop them. Oh man.

Like any salsa you can multiply this recipe up and can it. If you want to do that blanch and peel the peaches, then let it sit with the sugar and salt to create the juice. You might want to add some pickle crisp to keep things crisp.

Can you ferment this? Yes, but no. If you ferment it the peaches will break down into mush. It’ll be tasty but will work better as a hot sauce than salsa. Add more heat to make it a true hot sauce.

Leave a Comment

Your email address will not be published.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