Garden Fresh Peach & Tomato Salsa
Every year, we have more tomatoes than we know what to do with. I typically make sauce and freeze it or dehydrate them into sun-dried tomatoes.
This year, we came across a bunch of fresh ripe peaches and they needed to be used up immediately! I decided to come up with a recipe that used up both my tomatoes and my peaches! Peach and tomato salsa is a deliciously sweet salsa that goes great over eggs or as a dip for homemade sweet potato chips. Yum!
This recipe is a very “individual” recipe, which means that you can add as much or as little of each ingredient to your taste. I find that everybody likes salsa a different way it seems. So feel free to play around with it a little bit. You can also make huge batches and can or freeze it!

Peach & Tomato Salsa
Peach and tomato salsa is a deliciously sweet salsa that goes great over eggs or as a dip for homemade sweet potato chips. Yum!
Ingredients
- 8 large tomatoes
- 3 peaches
- 1 bunch cilantro
- 1 bunch basil
- 1 large red onion
- 1 head garlic
- Jalapenos (optional if you like it hot, like I do)
- Sea salt
Instructions
1. Grab all your ingredients.
2. In a food processor, individually pulse each: onion, tomato, peach, peppers.
3. Pulse them to the level of "chunky" that you would like your salsa (I tend to like mine a finer chop!).
4. With a sharp knife, chop up cilantro and basil.
5. Add everything to a large bowl and add sea salt to taste.
6. Mix well and serve.
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Hi, my name is Kate.
I love food. Real food. We eat all of the things that nursing school taught me were bad for you: butter, eggs, bacon, and raw milk.
I am a Nurse, a Mom, and a Real Food loving blogger. Just trying to save the world.
This looks awesome! loving the fruit and vegetable combination.
Gabi
http://www.livehealtheasy.com
What ifyou don’t have a food processor?
Good old knife, chopping board, and elbow grease
Good recipe. Learned new way to combine garden peaches, tomato, basil and onion!
Glad you enjoyed it!
Just made a huge batch. YUM! Can I freeze this?
I have frozen it before, the texture becomes softer but it still tastes great!
Can this be bottled? If so, how long would you process it for?
As you would process any canned salsa in water bath
How many servings are there and what quantity does this yield? Looks yummy! Thanks!
I’d say it makes about 2 servings
If refrigerated, how long is it safe to eat. Also, I enjoy the big box store brand that is pineapple not peach. Think that would work with this recipe?
It should last a week or more in the fridge, you can use pineapple too!