Fricy Peach Jalapeño Salsa (Print Version)

Bright peach and jalapeño salsa with lime and cilantro, quick to make and ideal for grilled fish.

# Ingredient List:

→ Salsa

01 - 2 ripe peaches, peeled if desired and diced
02 - 1 medium tomato, seeded and diced
03 - 1 jalapeño pepper, seeds removed and finely chopped
04 - 1/4 small red onion, finely diced
05 - 1/4 cup fresh cilantro, chopped
06 - 1 tablespoon fresh lime juice
07 - 1/2 teaspoon sea salt
08 - 1/4 teaspoon freshly ground black pepper
09 - 1/2 teaspoon honey or agave syrup, optional

→ To Serve

10 - Grilled firm white fish fillets, 4 portions (e.g., halibut, cod, mahi-mahi) — optional

# Recipe Steps:

01 - Wash and dry all produce. Dice the peaches and tomato to uniform 1/2-inch pieces. Remove the jalapeño seeds for milder heat and mince finely. Finely dice the red onion and chop the cilantro.
02 - Place the diced peaches, tomato, jalapeño, red onion and cilantro in a medium mixing bowl. Add the lime juice, sea salt, black pepper and honey or agave if using.
03 - Gently toss until all components are evenly coated. Taste and adjust seasoning with additional salt, pepper or lime juice as needed.
04 - Let the mixture rest at room temperature for 5–10 minutes to allow the flavors to marry.
05 - If a cooler presentation is desired, cover and chill the salsa for 30 minutes before serving.
06 - Spoon the salsa over freshly grilled firm white fish fillets or serve alongside as a bright condiment.

# Expert Suggestions:

01 -
  • The sweet and spicy kick tastes like summer bottled up, and no one will guess how quickly it comes together.
  • It instantly turns plain grilled fish into a showstopper, but secretly works on nearly everything.
02 -
  • Chopping peaches too far ahead makes them soggy and dull, so dice them right before mixing.
  • Letting the salsa sit out for just ten minutes after mixing transforms it from good to unforgettable.
03 -
  • Always dice everything fine for the best scoop-ability—chunky salsa sounds good but is a mess on grilled fish.
  • If the jalapeño feels too intense, a quick rinse under water mellows its bite without losing flavor.
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