Heirloom Tomato and Peach Salsa

Lately, Joey and I are all about chips and salsa.  It’s our late night snack, and a side dish with dinner.  Throw some melted cheese on the chips, and it’s lunch.  We have a favorite commercial brand, but for a change of pace, I decided to make my own.  It’s so easy to throw together; I don’t know why we don’t do it more. I especially love the little chunks of fresh vegetables (and fruit)!

Don’t forget that Whole Foods is offering one reader a $50 gift card, to spend as you like!  Read about their heirloom tomatoes and enter the giveaway here. Update: giveaway ended.

Disclaimer: Whole Foods provided me with a gift card to purchase ingredients. I am not obligated to post this recipe. All opinions are my own.

original recipe

Heirloom Tomato and Peach Salsa

Heirloom Tomato and Peach Salsa


¾ c diced peach, skin on is fine (about half a large peach)
1 ¼ c diced heirloom tomato (1-2 tomatoes, depending on size)
¼ c rinsed, diced red onion (see note)
1 Tbs diced jalapeño
½ Tbs chopped cilantro
½ tsp sugar
1 Tbs fresh lime juice
Salt and pepper to taste


  1. Mix peach, tomato, onion, jalapeño, and cilantro in a medium bowl.
  2. Sprinkle sugar and lime juice over the mixture; toss to combine.
  3. Season with salt and pepper to taste.


note: to take the bite out of raw red onion, rinse a slice under water for a few seconds. Pat slice dry, then dice.

To adjust flavor: If too spicy, add more of other ingredients If too bland, add a bit more salt If too sweet, add more lime juice If too mild, add more jalapeño


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Sweet Comments:

  1. mmm this looks so good! I love the idea of sweet and savory! I’ve been making batches and batches of salsa thanks to all the beautiful tomatoes in season right now. Must try this recipe.

  2. This salsa looks so good and refreshing! Definitely speaks of summer. I feel like I should be eating it on the porch while sipping margaritas!

  3. I just made this and it is really good. I reversed the amount of peach to tomato because I just went peach picking over the weekend. I added more lime juice and jalapeno. I had a bit on chips and I am going to pan sear pork this evening and serve this over it. Thanks for the recipe.


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