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Recipes/ Sauces & Condiments/ Vegan Recipes/ Vegetarian Recipes

How to Make Salsa Without Tomatoes

Fresh salsa is quick and easy to make at home. But, did you know that it’s also incredibly versatile? Not only can you put salsa in or on just about anything—eggs, tacos, salads, chips—you can also make it with just about anything. With summer produce in full swing, I don’t let myself be limited to making salsa with only tomatoes. There is a whole world of non-tomato salsas out there, and here are some easy guidelines for how to make it.

How to Make Salsa Without Tomatoes (2 of 5)

Tips for Making Salsa without Tomatoes

1. Start with something sweet and soft in texture: I love using mangos, peaches, cherries or even pineapple.

2. Add something crunchy and mild: For this element I typically use a bell pepper or cucumber, depending on what I have on hand.

3. Mix in something spicy: You can choose to use just about any chili pepper you like: jalapeño, serrano, scotch bonnet or habanero.

4. Add some onion: This can be red onion, shallot, scallions or even sweet onions. Just be sure to dice them up quite small.

5. Don’t forget the acid: My go-to here is lime juice, but you can use vinegar or another citrus juice to mix things up.

6. Top it off with herbs: I love cilantro in my salsa, but there are many folks who don’t. Feel free to use parsley or even basil for a unique flavor.

7. Finish with salt: Add salt at the very end and adjust to your personal taste.

How to Make Salsa Without Tomatoes (4 of 5)

Fresh salsas can be kept in the fridge for a couple of days and used in a variety of ways (Beer-Battered Tofu Tacos with Mango Salsa, for a start). This Peach Salsa recipe is one of my favorites, and it’s great on top of your favorite veggie burger. The possibilities are endless!

Sweet & Spicy Peach Salsa

Use this sweet-and-spicy salsa to top veggie burgers, tacos or salads—or just eat with tortilla chips!
Total Time: 20 minutes
Servings: 2 1/2 to 3 cups


  • 1 1/2 medium fresh peaches diced small
  • 1 green bell pepper diced small
  • 1 shallot minced
  • 1 serrano chili minced (seeds and ribs removed for a milder flavor)
  • 1/4 cup fresh lime juice
  • 2 tablespoons fresh cilantro leaves chopped
  • Salt to taste


  • Mix all ingredients except salt in a medium-size bowl and let sit for 10 minutes to allow flavors to meld together. Salt to taste, serve and enjoy!


Salsa can be refrigerated for up to 2 days.
Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks!


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  • Reply
    Liz @ I Heart Vegetables
    July 16, 2015 at 8:48 pm

    Yum!!! Peach salsa sounds so good! It’s nice to have an alternative for people that don’t like or can’t eat tomatoes! This looks awesome 🙂

  • Reply
    Amy Partin
    October 13, 2019 at 1:04 pm

    Hi, I was wondering if I could make this salsa and preserve with canning for the winter mths.
    Thanks!! Amy

  • Reply
    November 2, 2019 at 10:22 am

    Can this salsa be canned?

  • Reply
    April 1, 2020 at 3:25 pm

    Thank you so much. I’m allergic to tomatoes and and onions, but I love salsa. I was trying to find something we could make to replace it. These ideas sound great. Will try them soon.

  • Reply
    Pat Morris
    September 8, 2020 at 10:24 pm

    Can this Peach Salsa be canned and given as gifts?

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