Peach Salsa with Pickled Red Onions and Serrano Chiles

[Photograph: Suzanne Lehrer]

This muy fuerte salsa is tangy and spicy, and it looks like delicious, edible confetti (which it sort of is). The quick-pickled red onions add enough acid to keep you from shoveling chips in your mouth after a bite of serrano chile, and fresh peach adds natural sweetness. As this is a pretty chunky salsa with little to no liquid, use it as a chip dip or in dishes that don't need extra moisture, like braised meats and fried fish.

If serranos are a bit too spicy for you, you can easily swap out for jalapeƱos, with or without seeds to adjust the heat.

About the Author: Suzanne Lehrer is a writer and recipe developer in New York and a recipe editor for Cooking Channel. When not curating her budding hot sauce collection, she puts her French Culinary Institute education to good use in kitchens all around town. Follow her recipes and cooking adventures at and on twitter @the_suzchef

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Peach Salsa with Pickled Red Onions and Serrano Chiles

About This Recipe

Yield:serves 6 to 8
Active time:10 minutes
Total time:1 hour 10 minutes
This recipe appears in: 5 Wacky Salsa Recipes for Cinco de Mayo


  • 1 cup apple cider vinegar
  • 1 teaspoon sugar
  • Kosher salt
  • 1 small red onion, finely diced
  • 2 peaches, peeled and finely diced
  • 2 serrano chiles, seeded, finely minced


  1. 1

    Bring vinegar, sugar and 1 1/2 teaspoons salt to boil in saucepan, stirring to dissolve sugar and salt. Pour over onions in nonreactive bowl; let cool, then refrigerate at least 1 hour or overnight. Mix together peaches and peppers and sprinkle very lightly with salt. Drain onions and fold in; add small amount pickling liquid, if desired. Serve immediately, or refrigerate in airtight container for 1 to 2 hours and serve at room temperature.


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