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6 – 8 servings


0 hours 10 mins


0 hours 0 mins


1 hours 10 mins
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2 Red, yellow and/or orange bell peppers, large dice
2 Peaches, chopped into dice
1/4 Red onion, diced
8 Campari Tomatoes, large dice with juice
1/4 – 1 Hatch chili pepper, finely diced
1/4 Cup Italian Parsley or cilantro, rough chop
3 Tbsp. Shawhan Farms Hatch Chili Salsa Seasoning
Flaky salt to finish
Tortilla chips to serve


1) Add all the veggies and the peaches to a large bowl. Add the salsa seasoning and toss to mix. Mix well.
2) Let sit at room temperature or in the refrigerator for at least an hour to let the flavors meld. Toss again before serving and sprinkle with flaky salt to finish. Serve with warm tortilla chips on the side.

NOTES:  I’ve found a wonderful spice blend that makes creating this salsa a breeze.  The Shawhan Farms Hatch Chili Salsa seasoning brings this fresh salsa with peaches to life.  It isn’t too hot and has a hint of sweetness and that warm heat you are expecting.  So delicious.

If you aren’t familiar with hatch peppers, here’s some things you might want to know:

  1. Hatch chiles are a variety of pepper that originated in the Hatch Valley region of New Mexico, USA. In California, I have regular access to these peppers.
  2. Hatch chiles are renowned for their unique flavor profile, which is often described as earthy, spicy, and slightly sweet. They have a medium heat level, ranging from mild to hot, depending on the variety and ripeness and I’ll substitute them for jalapeños in recipes.
  3. Hatch chiles are harvested in late summer, typically from August to September. The chiles are often roasted, which enhances their flavor and makes them easier to peel. Roasted Hatch chiles are a popular ingredient in various Southwestern and Mexican dishes, including salsas, sauces, chilis, etc. I find them locally at Sprouts, Trader Joe’s and Ralphs.
  4. The Hatch chili is pretty popular locally and is celebrated annually with festivals and events here in California. Finding this Shawhan Farms Hatch Chili Salsa spice makes enjoying this veggie even easier.

I’ve used both the fresh, chopped hatch chili and the spice in this salsa for one amazing bite of food.  The recipe is super easy and can be made in minutes.  I always recommend letting it sit for about an hour to let the flavors meld but if you can’t wait, go ahead and dig in.  You won’t hurt my feelings!

Simply mix everything in a bowl.  Does it get any easier?  I serve these with warm tortilla chips as an appetizer or with cocktails or a Pitcher of Margaritas.  This is also great with my Paso Gilroy Chicken recipe.  Give that one a try…so good!

Looking for other salsas and dips?  Check out some of my favorite recipes:

Crab Guacamole Dip

Roasted Veggies and Peach Salsa

Tortilla Chips with Kiwano Salsa, Kiwano Guacamole & Kiwano Yogurt Dip

Classic Hummus

7 Layer Mexican Dip Cups