Summer: the season of grilling, eating outside on patios, and watching the sun fade away into the refreshing night air. Apricots mark the beginning of summer with a growing season of May-August. Fresh apricots have a firm, not overly juicy, slightly tart, taste, which is so different from the dried version. It was the perfect addition to my summer time staple, salsa. I served it with chicken tacos with fresh local corn on the side, but all you really need is a bag of chips.
Step by Step Guide to Making Fresh Apricot Salsa
1. Prep the produce
Rinse and finely chop the tomato, onion, jalapeño, cilantro, and apricots.
Taste each component as you go—grab just-ripe apricots for sweetness, adjust jalapeño if you prefer more heat. 
2. Combine and season
In a medium bowl, toss tomato, onion, jalapeño, and cilantro with salt, vinegar, honey, and lime juice.
Gently fold in chopped apricots last to keep them from getting mushy.
3. Rest & serve
Let the salsa sit 10–15 minutes to blend flavors.
Taste again—add more salt or lime if needed.
Serve fresh with tortilla chips or as a topping for tacos, grilled meats, or fish.
Recipe Notes
Ripeness matters: Firm but ripe apricots offer the best balance—avoid overly soft fruit.
Make it spicier: Mince some jalapeño seeds, or swap in serrano.
Make ahead: Salsa is best within 1 day—apricots darken over time.
Batch scaling: Double it to serve a crowd or bring to potlucks.
Apricot Salsa FAQ
Can I use dried or frozen apricots?
No—fresh apricots are essential for the texture and brightness. Dried or frozen fruit will alter flavor and firmness.
Can this salsa be made ahead?
Yes, but only for a few hours. After 24 hours the apricots begin to soften and lose their fresh flavor.
How spicy is it?
Mild-medium by default. Use more jalapeño (with seeds) for heat, or use less if sensitive.
Is it gluten-free and vegan?
Absolutely—no gluten or animal products. The honey can be swapped with agave to make it vegan.
What else can I add?
Try diced mango, pineapple, or bell pepper for color and sweetness. A pinch of cumin also adds warmth.
Can I preserve it?
This is a fresh salsa, not intended for canning—preservation will compromise texture and flavor.
Fresh Apricot Salsa
- Total Time: 15 minutes
- Yield: Serves 2-4 1x
Description
This apricot salsa is a summer shortcut: ripe, slightly tart apricots tossed with classic salsa ingredients for a bright, textured condiment. No cooking required—just fresh chopping, a quick toss, and you’re ready to scoop it up with chips or spoon it over grilled chicken. It’s simple, seasonal, and helps you make the most of apricot season.
Ingredients
2 apricots, pitted and finely chopped (~1 cup)
1 medium tomato, fine dice (~1 cup)
3 Tbsp finely chopped white or yellow onion
2 tsp finely chopped jalapeño (adjust for spice level)
1 Tbsp chopped fresh cilantro
1/2 lime, juiced (about 1 Tbsp)
1/2 tsp red wine vinegar
1 tsp orange?blossom honey (or mild honey)
1 tsp salt (plus more to taste)
Instructions
1. Prep the produce
-
Rinse and finely chop the tomato, onion, jalapeño, cilantro, and apricots.
-
Taste each component as you go—grab just-ripe apricots for sweetness, adjust jalapeño if you prefer more heat.
2. Combine and season
-
In a medium bowl, toss tomato, onion, jalapeño, and cilantro with salt, vinegar, honey, and lime juice.
-
Gently fold in chopped apricots last to keep them from getting mushy.
3. Rest & serve
-
Let the salsa sit 10–15 minutes to blend flavors.
-
Taste again—add more salt or lime if needed.
-
Serve fresh with tortilla chips or as a topping for tacos, grilled meats, or fish.
Notes
Ripeness matters: Firm but ripe apricots offer the best balance—avoid overly soft fruit.
Make it spicier: Mince some jalapeño seeds, or swap in serrano.
Make ahead: Salsa is best within 1 day—apricots darken over time.
Batch scaling: Double it to serve a crowd or bring to potlucks.
- Prep Time: 15 mins
- Category: Side Dish
- Method: Raw
- Cuisine: Mexican Inspired
Nutrition
- Serving Size: 1/2 Cup
- Calories: 45
- Sugar: 9g
- Sodium: 240mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0g
Served with grilled shrimp for 4th of July, was 100% perfect. Will become a summer staple for this household!
I have made this three times this summer, and it is absolutely fricking delicious. Thanks for a fantastic recipe, love it!
Love this recipes! Perfect for grilling season!
My husband thinks this is the best salsa he has ever tasted. I made some substitutions based on what I had available. Sun Gold cherry tomatoes for the big tomato, red onion for the white, parsley for the cilantro, red pepper for the Jalapeno. Delicious.
can this be canned in mason jars?
You can certainly water bath can this salsa!
This is hands up one of the best salsas I’ve ever eaten, let alone made in less than 15 minutes. It’s great with chips, fish, chicken, on salads, and more. I added one extra apricot, an extra 1/2 tbsp. of cilantro, and an extra tsp. of jalapeno, then I skip the honey. Off to make this right now as a tostada topping for tonight.
Larra! You just made my day :) Thank you so much. I love how you made it yours, that’s the best thing about salsa…so easy to add a little here, take away a little there :)
I’m saving this for later and I’ll pick up apricots especially for it. Sounds super. Such fun flavor combos; thanks for sharing.
Thanks Sarah! I hope you like it :)