Recipe By clyrehc
Published Jul 10th
Prep 10m Cook 10m Additional - Ready In 20m
Servings 4 servings Calories 84.4

This cooked peach salsa makes a great dip for tortilla chips or a topping for your favorite grilled meat.

Recipe Ingredients

  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 12 grape tomatoes, diced
  • 2 cloves garlic, minced
  • 2 large peaches, diced
  • 3 teaspoons honey
  • 1 tablespoon lemon juice

Cooking Directions

  1. 1 Heat oil in a pan over medium heat; add onion and cook until soft, 1 to 3 minutes. Add tomatoes and garlic; cook over medium-low heat about 5 minutes. Add peaches, honey, and lemon juice; cook until combined, 2 to 3 minutes more.

Nutrition Facts

  • Calories 84.4
  • Carbohydrate 13.5 g
  • Fat 3.6 g
  • Fiber 0.9 g
  • Protein 0.8 g
  • Saturated Fat 0.5 g
  • Sodium 8.5 mg
  • Sugar 9.5 g


  1. Made as directed. Peach salsa just isn't for everyone. Nothing I added made it better. Perhaps I should've left something out, like the honey.
  2. It was very simple and easy to make. The sweetness and the onion flavor threw the taste off. Overall, it was decent, but I won't really make this again.
  3. This is an easy and fun recipe. It's a quick recipe that you can make for yourself in your free time. Also, the salsa tasted really good.
  4. Good but kind of bland. I added a small can of diced green chiles to make it more savory and add a little zip. Also some canned cord for color and texture.
  5. Great recipes turned out great. We had it with BBQ pork chops.
  6. I wasnt too sure about a cooked salsa but this was great! I used up some tomatoes and peaches from the garden that were gonna go bad so this was perfect summer time treat! took to a nieghborhood potluck which everyone loved!
  7. Turned out very good but I added a little diced green pepper (as the picture showed either jalapeno or green pepper I thought) and a little red pepper flakes. I will make this again especially because it only calls for honey rather than cups of sugar like some recipes.
  8. 6.27.18 Added just a little chopped jalapeño to kick it up a notch. Delicious served over grilled Alaskan cod. Thanks for sharing your recipe.