Ginger Peach Salsa

I love peaches.I eat at least one a day during peach season, but most of the time I eat them just as is; plain and simple sliced up in a bowl.If I am hosting somebody and I want to call it a dessert I will add some ice cream or make my peaches & cream recipe .I also regularly make Peach crisp using the frozen crumble topping at the farm and Peach Galettes using frozen dough balls. So yep. Peaches. I love me some peaches.

But the problem with all the above recipes is that they are desserts; and once you are a grown up women, it is frowned upon to eat nothing but dessert. Lame right?

So my latest scheme is to include more peaches in my actual meals. Breakfast is easy – throw some peaches on top of my homemade granola, but what about supper? The solution is a good one: Ginger Peach Salsa

This salsa, like all fresh salsas, is pretty versatile. Yes, it can be enjoyed with chips as a snack or appetizer – but it is fantastic on grilled meat.I used simple BBQ chicken breasts but it would go excellent with salmon or pork as well.

Fresh salsas are basically just a lot of chopped up goodness.

This is what I used in mine.

Plus garlic of course...obviously.

Follow the link to my Peach Galette recipe for a tutorial on when you know your peaches are ripe. Ripe peaches are the trick. First, they taste best, and second, they are just way easier to work with. Remember we never sell them completely ripe, so plan a few days ahead of when you want to make some salsa!

Start by peeling and chopping the peaches.There is step by step instructions for peeling peaches on the Freezing Peaches pages.

The chopping doesn’t have to be pretty. I like to start with slices and then chop those into smaller pieces – but whatever works for you is great.They don’t even really need to uniform as long as they are fairly small.

I started with 5 small peaches and got about 4 cups chopped.

Next chop up the red onion. I used red onion for colour only. A Davison Sweet onion would taste even better, but, well I like things to look pretty too. But the problem with red onion is it is so strong, so I minced mine really tiny.

I only used 2 TBSP, feel free to add more to taste. Actually can we just say that goes for every ingredient in this recipe? It’s salsa! You basically can’t ruin it. (except maybe with too much salt) add more of anything!

Moving on to the ginger. Fresh ginger is an odd looking food yet it packs such a huge flavour punch. Peel your ginger and grate it with a very fine grater. Or, get your kid to do this job if you have one (aren’t his little hands so cute?). As you are peeling ginger sometimes there is a bit of a build up of the fibrous part.

I usually just trim that off and throw it out. I wouldn’t add it to the salsa as it impossible to chew and gets stuck in the teeth. Keep grating until you have enough and store the rest in the fridge.

I used 2 TBSP but I eat a lot of ginger. If ginger is a new flavour for you, start with 1 TBSP grated ginger and then you can always add more later.

Next chop up some fresh mint. Anything between 2 – 4 tablespoons is great

Add the onion, ginger, the mint, 1 Tablespoon of chopped garlic, 1 Tablespoon of sugar, ½ teaspoon of salt, and 1 Tablespoon of lime juice.

Stir gently and cover your container. The ingredients need a few moments to get acquainted. I tasted my salsa immediately and the ginger was so strong. But after it had had a few moments to meld all those flavours together, it was just perfect. A couple hours would be grand if you can wait that long, but I’d say 15 or 20 minutes is the minimum. Good food always seems to take time, doesn’t it?

Once your salsa has sat for awhile, you might find it is too runny. Feel free to strain some of that juice off.

I served my Peach Salsa with grilled chicken breasts. We didn’t add any other flavour to the chicken – just a little salt and pepper. We also had a side of rice and a fresh green salad. Now if you have some White Coconut Balsamic from Olive Us in downtown Vernon, drizzle that over the chicken and salsa.

( PS -If you haven’t been to Olive Us, you won’t regret checking it out. I promise. Plus, they have free samples!)

Peaches for dinner. Awesome.

We had some dinner guests that night and considering they ate the remaining salsa out of the bowl with a spoon once dinner was finished, I’d say they liked it.

Happy Cooking,


Ginger Peach Salsa

Prep Time:

Cook Time:

Servings: 5-6


  • 5 Ripe peaches
  • 2 TBSP minced Red onion or Sweet onion
  • 2 TBSP grated fresh Ginger
  • 1 TBSP fresh minced garlic
  • 1 TBSP lime juice
  • 1 TBSP sugar
  • ½ tsp salt


  1. Peel and chop fresh peaches into small pieces.
  2. Add all other ingredients and stir gently
  3. Cover and let meld for minimum 30 minutes – max one day (peaches will eventually brown)
  4. Serve with chips or as a topping for meat.


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