This Peach and Tomatillo Salsa is one of my favorite summertime dips! It's fresh, flavorful and the perfect way to take advantage peak summer peach season. Enjoy it with tortilla chips, on tacos, grilled proteins and vegetables.
If you search for peach salsa online, you'll find a plethora of recipes that I would classify as fresh salsa, similar to pico de gallo. However, there are dozens upon dozens of traditional Mexican and Mexican-inspired salsas out there.
My favorite salsas are typically cooked or at least include ingredients that are charred on a comal or grill. A comal is traditional flat metal pan, similar to a cast iron griddle. They can also be used to warm up tortillas, cook arepas, toast spiced and even sear meats.
The base of this recipe is a traditional tomatillo salsa verde to which I have added grilled peaches for sweetness. Do try my Tomatillo Salsa Verde recipe!
Ingredients
For this recipe you will need:
- Peaches
- Tomatillos
- White onion
- Garlic cloves
- Serrano peppers
- Cilantro
- Lime juice
- White vinegar
- Salt and pepper to taste
Instructions
- Remove tomatillos husks and wash the fruits well. They will be sticky. That's fine.
- On a grill plan, bbq or comal, char the peaches, tomatillos, onion, garlic and hot pepper. You're looking for a nice char, not to cook the ingredients fully. About 3-4 minutes.
- Transfer charred peaches, tomatillos, onions, garlic and hot peppers to a blender jar or food processor and pulse until roughly combined. Do not over-process.
- Add lemon juice, vinegar and cilantro. Season with a little salt and pepper. Blend again and taste. Adjust seasoning to your liking.
- Transfer blended salsa to a serving bowl.
Variations and Substitutions
If you do not have peaches on hand, or they are out of season, try substituting them with nectarines or even apricots.
Tomatillos can also be difficult to find in certain parts of the world. You can substitute them with green tomatoes.
Jalapenos or other green chile can be used instead of serrano.
Don't forget to check out my traditional Tomatillo Salsa Verde recipe.
Equipment
You will need the following equipment:
- Grill pan or barbecue
- Blender or food processor
Storage
If you do not plan to enjoy this salsa right away, refrigerate it in an airtight glass jar or container for up to 7 days. Alternatively, you can choose to freeze it for up to 6 months.
Pro tips for making this recipe
- When selecting tomatillos at the market, make sure they are firm to the touch and still covered in their papery husk.
- This recipe is best made with slightly under-ripe peaches. If the peaches are too ripe and juicy, you will have a difficult time grilling them.
- If you do not have a grill, you can char the ingredients under your oven broiler for a few minutes
FAQ
No, tomatillos are not tomatoes. They are both fruits from the nightshade family, but they don't taste anything alike. Tomatillos are tangy and acidic when under ripe and can be sweet when ripe whereas tomatoes are sweet and juicy.
Cooked and blended salsas freeze well and can be stored in the freezer for up to 6 months. Fresh salsas like Pico de Gallo should not be frozen as they will lose their flavor, texture and crunch.
This is a defense mechanics. The compound, withanolides, helps ward off pests and insects that can damage the fruit.
Peach Tomatillo Salsa Recipe
Ingredients
- 3 Peaches - Pitted and sliced into wedges
- ½ lbs Tomatillos - 5 large or 10 small fruits
- 1 White onion - Skin removed and quartered
- 2 Garlic cloves
- 1-2 Serrano peppers - You can use Jalapenos
- 2 tablespoon Cilantro - Chopped roughly
- 2 tablespoon Lime juice
- 1 tablespoon White vinegar - More or less to taste
- Salt and pepper to taste
Instructions
- Remove tomatillos husks and wash the fruits well. They will be sticky. That's fine.
- On a grill plan, bbq or comal, char the peaches, tomatillos, onion, garlic and hot pepper. You're looking for a nice char, not to cook the ingredients fully. About 3-4 minutes.
- Transfer charred peaches, tomatillos, onions, garlic and hot peppers to a blender jar or food processor and pulse until roughly combined. Do not over-process.
- Add lemon juice, vinegar and cilantro. Season with a little salt and pepper. Blend again and taste. Adjust seasoning to your liking.
- Transfer blended salsa to a serving bowl.
Nutrition
Food Safety
As stated in the storage section, this salsa, although packed with acidic ingredients, should be stored in the refrigerator. It has not been tested or approved for canning or shelf-storage.
Did you try this recipe for Peach Tomatillo Salsa? Let us know what you think! Leave a comment below! And don’t forget to follow us on Facebook and Instagram!
Kate
I made this today with fresh peaches from our tree and it is fantastic! The perfect blend of sweet spicy and savory. Don't skip the charring, it adds an important depth of flavour. Will be making this regularly from now on! Thanks
Luay
Thank you so much, Kate! I'm glad you enjoyed the recipe.