Peach season is winding down in Arizona. Many Arizona gardeners enjoyed beautiful peaches in May and June. My Red Barron peach trees have been cleaned off by kids & birds over the last week, but I will soon be ordering numerous large boxes of peaches from my favorite “fruit lady” who ships peaches and other yummy foods down from Utah. When Utah peaches start arriving, my family will eat pounds and pounds of them and I will have to act quickly if I want to have any peaches for cobblers, pies, homemade ice cream, and peach salsa!
If you have not tried my peach salsa, you are missing out! I highly recommend making a lot of it because husbands and children seem to drink it by the gallon … you might too! We love peach salsa with Mexican dishes like tacos, tostadas, or just simply eat it with tortilla chips! It’s also good on Mexican-style pizzas, scrambled eggs, and fish.
Fresh Peach Salsa
- 3 pounds fresh, ripe peaches, peeled & diced
- 1 red bell pepper, diced
- 1/2 red onion, finely diced
- 1/2 bunch cilantro, roughly chopped
- 1-3 jalapeño peppers, seeded & finely diced
- 1 lime, juiced
- 1 teaspoon pink salt
- Combine all ingredients in a large serving bowl & mix to combine.
- Serve immediately or store in an air-tight container in the fridge. Fresh peach salsa is best enjoyed within a few days of making it.