Peach salsa is a summery dip that’s great poolside or served with tacos. With black beans for satiety & spices for a bit of heat, there’s a wonderful balance of sweet and savory.
Serve with tortilla chips for dipping. Vegan and gluten-free.
Salsa has to be one of my all-time favorite foods.
Great with crispy tortilla chips. Spicy yet cooling.
Perfect as a midday snack, or as a side dish for Taco Tuesday.
And although I’ve been known to happily pop open a jar of salsa, there’s something so special about the freshly made variety.
You get a unique vibrancy of flavor.
Plus, there are nearly endless possibilities with the ingredients.
Peach salsa screams summer with its savory/sweet combination.
The juicy fruit is sprinkled with cumin, chili powder, and cayenne for a little kick of heat.
This dip has the added oomph of black beans. It adds some protein and satiety to this fruity appetizer.
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
Here’s how to make this recipe at a glance. For complete ingredient amounts & instructions, keep scrolling to the recipe card below.
Add the following to a bowl:
- Diced peaches
- Drained black beans
- Diced onions
- Minced garlic
- Lime juice
- Ancho chili powder
Use a spoon to gently combine the salsa, until all of the spices and seasonings are evenly incorporated.
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.
How long does it last?
Peach salsa lasts about four days in the refrigerator in a covered container.
Peach salsa with black beans
- 1 heaping cup diced peaches About 2 – 3 ripe peaches, pits removed
- 1 small garlic clove minced
- ¾ cup black beans drained and rinsed
- 1 Tablespoon lime juice freshly squeezed
- 2 Tablespoons finely chopped yellow or green onions
- 2 Tablespoons finely chopped fresh cilantro leaves
- ¼ teaspoon cumin
- ¼ teaspoon ancho chili powder
- Pinch of salt
- Pinch of cayenne pepper
- In a bowl, gently combine all of the ingredients with a spoon. (If you toss the salsa too rigorously, the peaches will fall apart and the black beans will muddy the color.)
- Enjoy right away with tortilla chips. Or move to a covered container & store in the refrigerator until ready to eat.
Content and photos updated August 2020. Originally posted August 2015.