There is nothing better than Vidalia Onion and Peach Salsa with pretzels.  I first tried this lovely, sweet salsa in Amish Country.  I fell in love.  I actually called and ordered a case of it from Kauffman’s Bakery a week later.  I had to recreate this deliciousness.  Definitely, one of my favorite salsas… and, it is perfect on chips, salsa, veggies, tacos, chicken, fish…

Vidalia Onion and Peach Salsa

Prep Time 10 minutes
Servings 8
Author Julia


  • 1 large Vidalia onion peeled and quartered
  • 3 Tablespoons jalapeno slices
  • 1 medium green bell pepper seeded and quartered
  • 1-11 ounce can sliced peaches drained
  • 1-11 ounce can crushed tomatoes
  • 1-11 ounce can diced tomatoes drained
  • 2 Tablespoons lemon juice
  • 2 teaspoons sugar
  • 1 Tablespoon white vinegar
  • 1 teaspoon sea salt
  • 2 teaspoons black pepper
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • to taste Cilantro optional


  • Place onion, jalapeno, and bell pepper in food processor.
  • Pulse until vegetables are chopped. Add peaches and pulse until incorporated.
  • Pour ingredients into large bowl. Mix in tomatoes, lemon juice, sugar, vinegar, spices, and cilantro (if using). Stir to incorporate.
  • Refrigerate for at least 1 hour before eating.


This is also amazing with fresh peaches and tomatoes!  Swap 3-4 large, peeled peaches for the canned peaches and 3-4 large tomatoes, for the crushed and canned tomatoes.

2 Comments on Vidalia Onion and Peach Salsa

  1. that looks good, I get so tired of the plain salsa and I’ve had canned peach salsa…but fresh made always rocks!

  2. I love Peach & Vidalia Onion Salsa! Lucky me, The Peach Truck just passed through my town, and I have a half bushel (25 lbs) of Georgia Peaches, ready to process!!! Any idea of a conversion for about 15 lbs of fresh peaches?

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