Add a fresh twist to your next summer party with this simple and delicious peach pico de gallo recipe. It's perfect for dipping with tortilla chips or topping your favorite seafood or Mexican dishes! This fresh salsa is also great for Keto, Paleo, and Whole30 diets.
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Now that peaches are finally in season, I have been busy making recipes that contain this yummy stone fruit. Some of my favorites are my Strawberry Peach Smoothie and my Peach Smoothie Bowl.
It's also delicious served over Pellet Grill Chicken Breasts, Pellet Grill Smoked Salmon, or with Chifrijo.
Why You'll Love It
- Very low in calories
- Incredibly fresh-tasting
- Chunky texture
- Goes well with everything
- Easy to make - if you can chop fruit and veggies, you can easily make this.
Ingredients You'll Need
All you need to make this fresh peach salsa recipe is:
- Fresh ripe peaches. Soft, ripe peaches will give you the best flavor.
- Fresh tomatoes. You can use any tomatoes, including Beefsteak and cherry tomatoes. I find if I use Roma tomatoes I do not need to remove the seeds.
- Vegetables. I used red onion, a jalapeño pepper, and a yellow bell pepper.
- Lime juice. Fresh lime juice will give you the best flavor.
- Sea salt. I used pink Himalayan sea salt, but any salt will work.
- Fresh cilantro. If you are not a fan of cilantro, leave it out.
See the printable recipe card below for quantities and a full list of ingredients.
How to Make Peach Pico de Gallo
To make this peach salsa, add finely chopped fruit and veggies to a bowl with fresh-squeezed lime juice and sea salt!
First, wash all of the ingredients. Then, grab a cutting board and a good knife. I like using a serrated knife to cut tomatoes. Finely dice the tomatoes into small chunks and place them in a medium-sized bowl.
Next up, chop the peaches into similar-size pieces and add them to the tomatoes.
Add finely chopped red onion to the bowl with the tomatoes and peaches.
Wash and deseed the jalapeño pepper. Remove the white rib on the inside of the jalapeño and all the seeds, discarding them. Dice the pepper into smaller chunks, then add it to the bowl.
Deseed the yellow pepper and dice it into small pieces. Add it to the bowl with the other ingredients.
Next, juice a lime and extract all the delicious juice. Pour the lime juice over the vegetables, add chopped cilantro, and season with salt. Stir to combine, and serve immediately! Enjoy!
Top Tip
The tomatoes have a lot of moisture that pools in the bottom of the serving bowl. Serve with a slotted spoon to keep the moisture off your plate.
What to Serve with Peach Pico de Gallo
- It makes a great appetizer or chip dip.
- Serve it on fish tacos or a Carnitas Taco.
- Spoon it on quesadillas and burritos
- Serve it on eggs or an Oven-Baked Omelet.
- Use it as a topping for Smoked Baked Potatoes or Instant Pot Rice.
- Serve it on Pellet Grill Steak, Smoked Chili Lime Chicken, or Air Fryer Tilapia.
Variations
- Spicy - add an extra jalapeño or two if you like things extra spicy! You could also use serrano peppers.
- Deluxe - add diced avocado, minced garlic, and canned corn.
- Fruit - You can use fresh nectarines instead.
- Dislike cilantro? You can make it without cilantro and it will still taste great!
Storage Tips
Peach Pico de Gallo is best served fresh. However, it can be stored in the fridge in an airtight container for 3-4 days.
Frequently Asked Questions (FAQ's)
A serving of fruit and vegetables is ½ cup. Peach pico de gallo does count as a serving of fruit and vegetables.
Eat it with pita bread, on a burrito or quesadilla, or mix it with black beans and quinoa for a healthy salad.
The ingredients do not stand up well to freezing. If you freeze it, the texture will change drastically. It will still taste great, but it will be mushy. I highly recommend eating it fresh.
Pico de gallo is a fresh, chunky mix of diced tomatoes, onions, and other ingredients, while salsa usually has a smoother, more liquid texture and may be cooked, roasted, or blended.
Jeri's Tips
- Wash your hands after slicing the jalapeño pepper. Have you ever forgotten and then touched your eye by accident? Please don't do that, trust me ;).
- Serve with a slotted spoon so as not to transfer any liquid from the bottom of the bowl. Tomatoes hold a lot of water.
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- Jeri
Printable Recipe
Peach Pico de Gallo
Ingredients
- 1 cup fresh peaches, finely chopped
- 1 cup fresh tomatoes, finely chopped (½ pound, or 2-3 medium tomatoes)
- 1 cup red onion, finely chopped (about ½ a medium onion)
- 1 medium sweet bell pepper
- 1 medium jalapeño, finely chopped
- 2 tablespoons lime juice (all the juice from 1 lime)
- ½ teaspoon sea salt
- ¼ cup fresh cilantro, finely chopped (optional)
Instructions
- Add 1 cup each of finely diced peaches, tomatoes, and red onion, along with the bell pepper and jalapeño pepper, to a large mixing bowl.
- Pour 2 tablespoons of lime juice over the ingredients in the bowl. Add ½ teaspoon of sea salt and, if using, chopped cilantro.
- Stir to combine the vegetables, lime juice, salt, and cilantro. Serve immediately and enjoy!
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Notes
- Wash your hands after slicing the jalapeño pepper.
- Serve with a slotted spoon to prevent transferring any liquid from the bottom of the bowl. Tomatoes hold a lot of water.
- Peach Pico de Gallo is best served fresh. However, you can store it in the fridge in an airtight container for 3-4 days.
Nutrition
The provided nutrition information is automatically calculated. Accuracy is not guaranteed.
nancy says
i never tried peach in my pico de gallo but it totally makes sense!! super tasty!
Erin Gierhart says
I love this pico on street tacos. It adds so much great flavor!
Jeri says
Doesn't it? It's so good! 🙂