Summer is all about produce. White peaches are one of summer’s treasures.  Use semi-ripe peaches for this recipe. If you have to choose between not ripe enough or mushy, I would mix 5o/50.  Firm peaches with a bit of give when you hold them are ideal.  I use a mandolin to cut the peaches, using the finest slicing blades.  You can also grate them on a box grater, or chop them up fine.  Habanero chiles are one of the hottest chiles in the world.  Most people will tell you to remove the seeds and the ribs.  I keep the seeds and the ribs in my salsa, as I LOVE spicy food.  I have been known to use 2-3 whole habaneros in this recipe. You can substitute a jalepeno, or jalepenos if you cannot find habaneros.  Serve this sweet and fiery salsa with chips, or on a piece of fish.

White Peach-Habanero Salsa

1 1/2 lbs White Peaches, semi-ripe

8 oz red onion chopped very fine (1 medium red onion)

1/2 C White vinegar

1/2 C Honey (Use a mild-flavored honey)

1 Habanero chile, chopped fine


  1. Chop the white peaches into a small dice, using a mandolin, or your knife.
  2. Chop the red onion as small as you can.
  3. Combine the white peaches and red onion in a bowl.
  4. Add white vinegar, honey, and habanero. Stir to combine
  5. Let sit in the refrigerator overnight.  Salsa will get better as it sits.


When handling chiles, I like to wear rubber gloves.  Avoid chopping chiles with bare hands, and then touching your eyes, or worse, going to the bathroom…THE PAIN IS EXCRUCIATING…BE CAREFUL!!!