This easy roasted peach and poblano salsa is full of sweet heat. Fresh peaches, poblanos, jalapenos, onions, and more and roasted and blended into a chunky salsa. My favorite way to serve this is on top of a grilled pork tenderloin. It is also a great topping for shrimp, fish tacos, or chicken breasts. This is a great summer salsa and perfect for in season produce, it has a slightly smoky flavor
Tools I used for this recipe:
- Ninja Food Processor – my favorite affordable, yet powerful food processor, perfect for roasting
- USA Pan Half Sheet Pan – my go-to sheet pans, these are truly non-stick and clean up nicely
- Cutting Board – my go to for prep!
Grocery List for the peach salsa recipe:
- Fresh ripe peaches
- Poblano peppers (could substitute red pepper or green bell pepper)
- Jalapenos (could add a habanero pepper if you like a spicier salsa)
- White onion (could substitute a yellow or red onion halves)
- Garlic cloves
- Fresh lime juice
- Fresh lime zest
- Kosher salt
- Tortilla chips
Serve warm or at room temperature
If you like this Roasted Peach & Poblano Salsa, you’ll love these other easy recipes …
- Summery salsa
- Sweet heat
- Quick and customizable
- Great as a dip or topping
- Peaches add natural sweetness
- Peppers & peaches get a charred skin
- Poblanos add a medium heat
Roast until the peppers and peaches get charred skins
What type of fresh peaches should I use?
You can use yellow or white peaches in this salsa recipe. Donut peaches (think of these as the peach equivalent to the heirloom tomato) work as well. You could even substitute nectarines if they are more accessible.
What can I substitute for poblano peppers?
You could substitute green bell peppers if you are looking for something with less spice. You could substitute jalapeño peppers or Anaheim peppers for a more spicy, but similar substitution.
Blend the roasted salsa in a food processer until you reach your desired consistency.
- Preheat oven to 425 degrees F. Chop veggies into small pieces. On a large sheet pan place peaches, poblanos, jalapeños, onion, and garlic. Drizzle heavily with olive oil and season with salt.
- Roast at 425 for 15-20 minutes until the peaches are tender. If desired, place under the broiler for 4-5 minutes so get a slight char.* Transfer to a medium bowl to cool slightly.
- In a blender or food processor combine peaches, poblanos, jalapenos, onions, and garlic. Add in the fresh cilantro, lime juice, and lime zest. Blend until smooth, or leave chunky if desired. Adjust salt and lime to taste. This salsa will keep in an airtight container in the fridge for 2-3 weeks.
- You can also char the peaches and peppers over a medium flame using a gas grill or stove top before roasting.
- You could also grill the veggies in a grill pan over medium-high heat to get easy grill marks.
Roasted Peach & Poblano Salsa
- Blender or food processor
- 5-6 Large peaches, pits removed
- 2-3 large Jalapeños, seeded and halved
- 3 Poblano peppers, seeded and halved
- 4-5 cloves Garlic, peeled
- 1 large White Onion, quartered
- Olive oil
- 1 bunch Cilantro
- Lime juice and zest, to taste
- Salt, to taste
- Preheat oven to 425 degrees F. On a large sheet pan combine the peaches, poblanos, jalapeños, onion, and garlic. Drizzle heavily with olive oil and season with salt.
- Roast at 425 for 15-20 minutes until the peaches are tender. If desired, place under the broiler for 4-5 minutes so get a slight char.*
- Transfer everything to a blender or food processor. Add in the fresh cilantro, lime juice, and lime zest. Blend until smooth, or leave chunky if desired. Adjust salt and lime to taste. This salsa will keep in an airtight container in the fridge for 2-3 weeks.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe?
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