What does grilled peach salsa taste like?

Grilled peach salsa has a delicious balance of smoky, sweet, tangy, and spicy flavors. The peaches caramelize on the grill, adding depth, while tomatoes and vinegar provide brightness. The jalapeño adds just the right amount of heat, and fresh cilantro brings it all together. It’s complex, but not overpowering—perfect for both snacking and pairing with mains.

Can I use canned peaches instead of fresh ones?

Fresh peaches are best for grilled peach salsa, especially when grilled to get that caramelized flavor. Canned peaches are too soft and lack the natural sugar needed for charring. If you’re in a pinch, opt for frozen peaches (thawed and patted dry), but fresh really is the way to go for that smoky-sweet payoff.

How spicy is grilled peach salsa?

That depends on how you prep your jalapeño. Removing the seeds and ribs makes it milder, while leaving them in adds more heat. If you want even more kick, add a second jalapeño or try a serrano pepper. For something milder, use just half a jalapeño or substitute with a dash of chili flakes.

How long does grilled peach salsa last in the fridge?

Grilled peach salsa lasts up to 7 days in the refrigerator when stored in an airtight container. It’s best within the first 3–4 days when the flavors are at their peak. Always give it a stir before serving, and taste to see if it needs a squeeze of lemon juice or a sprinkle of salt to refresh the flavor.

Grilled Peach Salsa Recipe That’s Smoky, Sweet, and Easy

Ingredients

Scale

3 ripe peaches, halved and pitted

6 ripe Roma tomatoes, halved

1/2 cup cherry tomatoes, halved

1/2 sweet onion, medium sized

1 jalapeño, halved and seeded

2 garlic cloves

1 tablespoon cilantro, chopped

1 tablespoon olive oil

2 tablespoons brown sugar, plus more for sprinkling

1 tablespoon lemon juice

2 tablespoons apple cider vinegar

1/2 teaspoon salt

1/4 teaspoon ground black pepper

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Instructions

1. Preheat grill or grill pan to medium heat.

2. Brush peaches, Roma tomatoes, onion, and jalapeño with olive oil. Sprinkle brown sugar on peaches.

3. Grill peaches and onion 4–5 minutes per side. Grill tomatoes and jalapeño 3–4 minutes per side. Let cool.

4. Place cherry tomatoes, garlic, cilantro, lemon juice, apple cider vinegar, brown sugar, salt, and pepper into food processor. Blend 10 seconds.

5. Remove skins from Roma tomatoes if blistered. Roughly chop all grilled items.

6. Add grilled ingredients to processor. Pulse or puree to desired consistency, about 30 seconds.

7. Chill for at least 1 hour in refrigerator. Adjust seasoning before serving.

8. Serve with chips or as a topping. Store in fridge up to 1 week.

Notes

For more heat, leave seeds in the jalapeño.

Substitute nectarines or add grilled corn for variation.

Author: EmilyFrost
Prep Time: 10 mins
Cook Time: 10 mins
Category: Salsa, Appetizer
Method: Grilling
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1/4 cup
Calories: 60
Sugar: 9g
Sodium: 125mg
Fat: 2g
Saturated Fat: 0g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 1g
Protein: 1g
Cholesterol: 0mg