This homemade chipotle peach salsa recipe is the perfect combination of smokey and sweet. You can use fresh or canned peaches to make this hot peach salsa in a matter of minutes! A perfect pair with chips, on top of salmon, tacos, or grilled meats.
And salsa week continues! Next up (following the sweet and spicy salsa recipe) is this HONEY CHIPOTLE PEACH SALSA! Aka my families favorite smokey sweet fresh salsa recipe. And yes, we have eaten it by the spoonful, no chip needed. Ya’ll, this hot peach salsa recipe has become quite the staple in our house, and used for more than just dipping.
But first. Let me fill you in on a few hot salsa making secrets. Mmm k?
What’s in Peach Salsa?
Well, for one peaches. But here’s a secret. They don’t have to be fresh peaches! In fact, peaches aren’t even in season in May. Yet I was still able to make peach salsa with canned peaches, drained! This is a super simple swap for when you’re craving this hot sweet goodness. Okay, that sounds seductive, but you get my point. Pantry staple ingredients DO come in handy hear ya’ll!
We’re also using mexican chipotle peppers in this recipe to give it a smokey flavor. I ADORE using chipotle peppers in adobe sauce for a variety of recipes. I use it to make this crock pot chipotle chili and this chipotle relish. Yes yes, another canned item that stretches a long way, for flavor and budget!
Hot Peach Salsa Ingredients
- Diced Peaches (fresh, canned, or even thawed from frozen!)
- Canned chipotle peppers in adobo sauce. (Just one or two peppers, sliced, is hot enough!)
- Sweet onion or Red onion
- Sea salt
- Fresh diced cherry tomatoes
How to Make Chipotle Peach Salsa
As mentioned in my last salsa recipe post, you will need a to use a “non-reactive” bowl to prep and store this salsa. A “non-reactive”is one that isn’t going to react to the acid in the salsa. This means, use glass, stainless steel, or something ceramic. Don’t use plastic, cast iron, or aluminum containers because the acid will eat away at your container.
Now, let’s prep!
Two ways you can make fruit salsa. Chunky Salsa or Blended!
Personally, I like the chunky style so you can scoop up more. But blending the ingredients creates a lovely spread or sauce for grilled meat or fish!
Chunky Fruit Salsa –
- Prep – Cut, dice, and slice the fruit, tomatoes, and onion. If you’re using canned peaches, be sure to drain the juice.
- Blend – Place all of your ingredients into a non-reactive serving bowl. Mix in the honey, one canned chipotle pepper (diced), and a smidge of the adobo sauce. Mix again, then add the chopped cilantro and splash of lime juice. Mix together. Salt and pepper to taste.
- Chill – Place in fridge and allow it to chill for at least 30 minutes. Bam that’s it!
Smoother Restaurant Style Salsa –
- Prep – Cut, dice, and slice the fruit, tomatoes, and onion.
- Blend – Place all of your ingredients (minus the honey, chipotle, and lime juice) into the bowl of a food processor. Then, pulse a few times to combine everything. Place the salsa in a non reactive bowl and mix in honey, one canned chipotle pepper (diced), and a smidge of the adobo sauce. Mix again, then add lime juice. Salt and pepper to taste.
- Chill in fridge for at least 30 minutes, then serve it up!
Serve in all sorts of ways.
- With chips (or my homemade baked tortilla chips )
- On top of baked salmon or pork)
- With Fish or Shrimp Tacos!
Alright my friends, I’m already sweating by typing up this recipe. Haha it truly is a HOT salsa recipe. But one you’ll want to keep for those summer nights. Wink wink.
P.S less spicy version is in the recipe card. Just in case you can’t handle the heat.
Favorite way to make peach salsa?!