Palisade Peach Salsa

Peach salsa made with ripe Palisade peaches.

There’s something magical about Colorado summers—the golden light, the warm breeze, and most of all, the arrival of Palisade peaches. Juicy, fragrant, and impossibly sweet, these peaches are the crown jewels of the season. And when I spotted a crate of them at Pope Farms, our beloved local produce market, I knew exactly what I was making: peach salsa.

This recipe is a celebration of everything summer stands for—freshness, vibrancy, and the joy of sharing good food with good people. Peach salsa is one of those dishes that feels fancy but is incredibly simple to make. It’s also endlessly versatile. Want it spicy? Toss in some extra jalapeños. Prefer a chunkier texture? Dice everything a bit larger. Craving a smoky twist? Add roasted corn or chipotle. The beauty of salsa is that it bends to your flavor palette and texture preferences. So, experiment and have fun with making the recipe your own.

Tip: Taste the salsa as you go. You can always add more ingredients to make it spicier, saltier, or sweeter to find the perfect balance of flavor.

Ingredients:

3 ripe peaches, still slightly firm, pitted
2 medium tomatoes
1/2 medium white onion
1 jalapeno, seeds removed
1 cup chopped cilantro
2 cloves garlic
1 lime juiced
1 teaspoon sea salt

To make the salsa, dice the pitted peaches, tomatoes, and onion and finely chop the jalapeno and garlic. This is a great opportunity to customize your salsa based on your preference to go from chunky salsa to smooth salsa.

Tip: You can skip the dicing by roughly chopping the ingredients and using an immersion blender or food processor to finish the salsa to your preferred texture.

Finish the salsa by adding the chopped cilantro, lime juice and salt. Taste and adjust to your taste preference as needed.

Makes approximately one quart (four cups) of salsa.

This salsa is good for more than just chips. Add it to a hamburger, pulled pork, or grilled cheese sandwich. Have fun with the sweet heat of the peach salsa!