The Chicagoist will be launching later but in the meantime please enjoy our archives.

Simple Cooking: Spicy Peach Salsa

By Caitlin Klein in Food on Jul 11, 2012 4:00PM

2012_07_peachsalsa1.jpeg Sweet summer fruits: check. Sour lime kick: check. Fresh, crunchy bits: check. Sweat-inducing peppers: check. Chicagoist’s summer peach salsa has it all. This recipe is great if you have some very ripe peaches around. You’ll find yourself wanting to put this on everything: chips, fish, chicken, crostinis, crackers, you name it. We’ll discreetly look the other way if you just want to go ahead and eat it directly out of the bowl with a spoon.

Chicagoist’s Spicy Peach Salsa (makes 3-4 cups)
6 medium peaches
½ red onion
½ red bell pepper
Juice of 1 lime
1 jalapeno
¾ Cup cilantro
2 teaspoons salt


1. Peach skins are a matter of taste. Dice your fresh peaches. If you dig the skins, or if you’re lazy like us, leave ‘em in. If the texture bothers you, de-skin the peaches by dropping them in boiling water for 60 seconds, then plunge them into an ice bath. The skins will slip right off and you can get back to dicing.

2. Finely dice the red onion, bell pepper, and jalapeno. The number of seeds you include from the jalapeno will dictate your salsa’s heat. We recommend adding them slowly and taste testing along the way to make sure you can take it.

3. Chop the cilantro.

4. In a large bowl, mix together the peaches, onion, bell pepper, jalapeno, and cilantro. Pour the lime juice over the mixture and add the salt. Stir everything together.

5. Set in the fridge for at least half an hour before serving to allow the flavors to blend. The salsa should keep in your fridge for 3-4 days.