Why readers love this recipe

“Love so many things about this dish. The colors. The contrasts in taste. The different textures. And the versatility of salsa makes it possible to serve it so many different ways. Another winner!” – Janis

Ingredients

Here are the ingredients you will need to make this recipe.

Peaches: Ripe, juicy peaches are a must. To know if a peach is ripe enough, give it some gentle pressure with your fingers.

The peach shouldn't be hard. There should be some give.

You can also smell the peach for a fragrant scent. If there's no sweet aroma, it's not ready yet.

Garlic: A small clove of garlic is all you need. I recommend mincing or finely grating with a Microplane zester.

If you’d prefer, it can be replaced with ⅛ teaspoon of garlic powder.

Black beans: You can use drained & rinsed canned beans, or homemade beans cooked from scratch.

Lime juice: Freshly squeezed has the best flavor.

Onion: Use finely chopped yellow or green onion.

Cilantro: Look for fresh leaves that aren’t browned or wilted.

Seasonings: Cumin, ancho chili powder, salt, and cayenne.

Ancho chili powder is made from just one ingredient – dried poblano peppers. It can be replaced with regular chili powder. However, remember that standard chili powder is a blend that may already include cayenne.

Step by step instructions

This section shows how to make this recipe at a glance with process photos of the steps. For complete ingredient amounts & instructions, keep scrolling to the recipe card below.

Bowl with peaches, onions, cilantro, beans, garlic, and spices.

Add the following to a bowl:

Diced peaches
Drained black beans
Diced onions
Minced garlic
Lime juice
Cilantro
Cumin
Ancho chili powder
Cayenne
Salt

Use a spoon to gently combine the salsa, until all of the spices and seasonings are evenly incorporated.

Preparation tips

Use these preparation tips for perfect fruit salsa.

Leave the peel on the peaches

It adds to the beautiful pink color. Just remember to remove the pits, of course.

Grated garlic works best

I like to use a Microplane zester to get the garlic very fine, almost like a paste.

It spreads a lot more evenly through the salsa. And you're not left with any big chunks of raw garlic.

Kitchen shears are great for herbs

To avoid bruising the cilantro when you chop it and it turning brown, I recommend using kitchen shears.

Remove the tough stems of the cilantro. Then lay the cilantro leaves on a cutting board.

Use the shears to cut into them, like you're giving them a haircut.

Prefer a spicier salsa?

Add a Tablespoon of diced fresh or quick pickled jalapeños for a spicier flavor.

The cayenne does give a little bit of heat.

But you can definitely lean into it more with jalapeño, especially since there's plenty of sweetness with the peaches to balance it.

Peach salsa with black beans