Smoked Peach Salsa
On July 21, 2025
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This Smoked Peach Salsa is an amazing way to enjoy a slightly sweet and fruity salsa infused with smoky flavor. Fresh peaches, jalapeño, onion, and garlic are smoked and then blended with herbs and spices to create a salsa that packs a punch.
Smoked Peach Salsa
Smoked Peach Salsa is what happens when juicy summer peaches meet low-and-slow BBQ. With sweet peaches, spicy jalapeño, savory garlic, and a splash of lime, you get something way more flavorful than you’d expect from just a few ingredients. It’s a little sweet, a little spicy, and totally addictive. It’s the kind of salsa that will have your guests asking where you got the recipe.
The secret is in the balance. You’ve got smoky and fresh, sweet and bright, with just the right kick of heat. And best of all, it’s super simple. You just need a few fresh ingredients, a smoker, and a few minutes of prep. Use it on tacos, grilled chicken, or eat it straight out of the bowl with chips. It’s a summer favorite for a reason.
Ingredients for Peach Salsa
One of the best parts about this recipe is the simplicity. You just need a handful of fresh ingredients, your smoker, and your appetite. Here’s what you’ll want on hand to get started:
- 1 pound peaches (cut into wedges with pit removed)
- ¼ cup red onion (cut into a wedge)
- 1 jalapeño (cut in half)
- 4 cloves garlic
- 1 cup fresh cilantro leaves
- 1 lime (for juice)
- Kosher salt (to taste)
Choosing the Right Peaches
For this Smoked Peach Salsa, the star ingredient is, of course, the peaches, so choosing the right ones is key. Aim for ripe-but-firm peaches that give slightly to gentle pressure. Overripe peaches may be too soft and can turn mushy when smoked, which can affect the texture. If peaches aren’t in season, ripe-but-slightly-firm fruit will still work.
Frozen peaches can work if you’re in a pinch, but they require a little extra care. Make sure they’re fully thawed and well-drained before smoking. And be aware: they’re more likely to soften and break down during cooking. The flavor will still be great, but the salsa may turn out a bit looser in texture. I recommend sticking with fresh peaches, if possible.
How to Make Smoked Peach Salsa
Turning fresh peaches and spices into smoky salsa is easy. Just follow these simple steps to get that perfect balance of flavors:
- Preheat the smoker. Set your smoker to 225 degrees F. Fruit woods like peach, apple, or cherry are great choices. They’re mild, sweet, and complement the peaches without overpowering them. If you’re using the oven, you can roast the ingredients at the same temperature and time. While this method won’t add the smoky flavor, it will still caramelize the peaches and veggies for a delicious salsa.
- Smoke the ingredients. Place the peach slices, onion wedge, jalapeño halves, and whole garlic cloves directly on the smoker grates. Close the lid and smoke for 90 minutes, or until everything is tender and lightly charred.
- Blend it up. Once smoked, add the peaches, onion, jalapeño, and garlic to a blender or food processor. Toss in the cilantro, squeeze in the lime juice, and add a pinch of kosher salt. Pulse until you reach your desired consistency. Chunky or smooth, it’s up to you!
- Taste and serve. Taste and adjust salt as needed. If you like your salsa warm (and slightly spicy from the smoker), serve it right away. If you prefer it cold, let it cool completely, then store in a lidded glass jar in the fridge for 24 hours to let the flavors meld. Trust me, it gets even better the next day.
Susie’s Smoked Peach Salsa Pro Tips
I’ve made this Smoked Peach Salsa dozens of times, so I’ve picked up a few tricks. If you want your salsa to hit all the right notes, check out these pro tips:
- Use ripe peaches: Overripe peaches will turn mushy when smoked, so look for fruit that gives slightly when pressed.
- Choose the right wood: Fruit woods like peach, apple, or cherry offer a light smokiness that adds to, not overpowers, the peaches.
- Control the heat: If you want more fire, leave the jalapeño seeds in or sub in a hotter pepper like a Serrano. If you prefer a milder salsa, skip the seeds and use just half a pepper.
- Let it rest: While it’s great fresh, this salsa truly shines after a night in the fridge. The flavors deepen and marry even more.
Serving Suggestions
This Smoked Peach Salsa is super versatile and adds a fresh, flavorful punch wherever you use it. The smoky sweetness and spicy heat makes it a fantastic complement for all kinds of dishes.
- As a dip with tortilla chips.
- Over meats like pork chops, chicken thighs, or salmon.
- On tacos, especially with pulled pork or grilled shrimp.
Storing Leftover Salsa
Once you’re done enjoying your Smoked Peach Salsa, you can store any leftovers in a tightly sealed glass jar or other airtight container in the refrigerator. It will keep well for up to five days, and actually improves as it sits. The flavors have time to deepen and meld together, especially after 24 hours. Just give everything a quick stir when serving again and you’re good to go.
More Awesome Salsa Recipes
If you loved this Smoked Peach Salsa, you’ve got to check out some of my other salsa recipes. These recipes are all available right here on the site and in the Hey Grill Hey App, and perfect for spicing up any meal or BBQ gathering:
Homemade Peach Salsa Recipe
Give this Smoked Peach Salsa a try, then drop a comment below and let me know how you used it (along with a 5-star rating). If you snap any photos of your smoky salsa, don’t forget to tag me @heygrillhey on Instagram, Facebook, and YouTube. I love seeing what you come up with, and cheering you on in your journey to become a Backyard BBQ Hero.
Smoked Peach Salsa
Ingredients
- 1 pound peaches pitted and cut into wedges
- ¼ cup red onion
- 1 jalapeño
- 4 cloves garlic
- 1 cup fresh cilantro leaves
- 1 lime for juice
- Kosher salt to taste
Instructions
- Preheat the smoker. Set your smoker to 225 degrees F.
- Smoke the ingredients. Place peach slices, onion, jalapeño, and whole garlic cloves directly on the grill grates. Close the lid and smoke for 90 minutes.1 pound peaches, ¼ cup red onion, 1 jalapeño, 4 cloves garlic
- Blend the salsa. Add smoked peaches, onion, jalapeño and whole garlic to a blender jar or food processor. Add in the lime juice, cilantro, and salt and pulse until salsa reaches desired consistency.1 cup fresh cilantro leaves, 1 lime
- Salt and serve. Add salt to taste. Eat immediately if you like hot salsa. For cold salsa, transfer to a lidded glass jar and refrigerate for 24 hours before serving. This salsa tastes great when allowed to sit for a bit of time to allow all the flavors to combine.Kosher salt
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Oh my, Susie…this recipe is fabulous!
I did split the ingredients into 2 seasons in the food processor;
Processed the vegetables with 5 pulses only then transfered to bowl.
Processed smoked peaches until smooth then transferred to bowl.
Mixed all together, got out the tortilla chips, so sweet & crunchy, and we consumed it immediately.
Now smoking more peaches & veggies!
I live in Colorado and it is peach season. If you’ve never had a Palisade Colorado peach, you are missing something glorious. If you ever have, you know what I’m talking about. My fiancé makes me take her there for a peach run every year, we literally come back with about 200 lbs of peaches and spend the next month or so canning, dehydrating, making jam, etc. Long story short, have you tried canning this salsa afterwards? How long might it last if canned immediately after blending?
Ours doesn’t last long enough to can, and I’m no canning expert. I would consult a canning pro for that.