Peach Pico de Gallo
Fruity pico de gallo made with fresh peaches, tomatoes, serrano peppers, onion, cilantro, and freshly squeezed lime juice. It’s quick and easy to make, requires no cooking, and is absolutely gorgeous. Sweet, fresh, tart, a little bit spicy. A perfect summer peach salsa!
The best time to enjoy peach pico de gallo is late summer. In the south, peaches, tomatoes, and peppers are abundant and in their prime! The real trick is timing and sourcing the best possible produce.
This homemade peach salsa is best served freshly made. Not a problem. It comes together in no time! It’s the perfect accompaniment to any Mexican-inspired meal, appetizer, or bbq side. It makes a stunning addition to your late summer table.
Serve it with chips and ice-cold beer. Scoop it on top of grilled chicken. Pair it with shrimp tacos. Or eat it by the spoonful.
It’s diet-friendly, gluten-free, dairy-free, and contains no added sugar. A versatile and crowd-pleasing dish!
Ingredients
The sweet peaches balance out the heat from the serrano peppers for a perfect sweet and savory salsa.
- Ripe, juicy, and sweet southern peaches are the backbone of this dish. The best way to prepare peaches is to peel and dice them. Keep reading for tips on finding the perfect peach!
- Farm-fresh heirloom tomatoes are the best tomatoes to use. They are big, sweet, and juicy. There is nothing that compares.
- Serrano chili peppers bring a little heat and crunch.
- Savory crunch and bold flavor from the white onion.
- Bright & fresh flavor from the fresh cilantro.
- Freshly squeezed lime juice provides acidity to the salsa and packs a tart and fresh flavor.
- Add a little salt to finish the salsa and enhance all the flavors.
How to customize peach Pico de Gallo
- You can substitute the peaches for another stone fruit like nectarines or plums.
- Having trouble finding great-quality tomatoes? Store-bought Romas are the best substitution.
- Use a large jalapeno pepper in place of the serranos.
- If you’re looking for more heat, add a finely chopped habanero!
- Make it less spicy by removing the seeds from the peppers. For a milder salsa, try substituting a seeded and diced bell pepper.
- Top it with your favorite Mexican hot sauce like Tapitio or Valentina.
- Finish it with a sprinkle of Tajin.
How to Choose the Perfect Peach
Make this during your local peach season when fresh peaches are at their prime.
How to determine if a peach is ripe? Peaches should be ripe but not mushy. Use your senses. If you gently press them, there should be a little give, but they should still be firm. Don’t forget to smell them. A ripe peach should smell very sweet and fragrant!
How to Make Peach Pico de Gallo
First, gather your ingredients and chop up all the fruit and veggies.
Squeeze in some lime juice and sprinkle some salt. Then stir and serve!
Serving Tips
- Serve it with grilled or smoked meats. It pairs well with steak, chicken, and pork. For a vegan option, try it with grilled tempeh!
- Enjoy it with chips and guacamole.
- Add it to a burrito bowl or Tex-Mex-style salad.
- Eat it with tacos or fajitas. It is awesome with Chili Lime Shrimp Tacos and Spicy Potato Tacos.
- Spoon it over fish or shrimp. I love it as a topping for fish! Try it on tilapia, salmon, and mahi mahi.
- Pair it with a serving of baked tortilla chips for a healthy snack during pregnancy.
Need help finding peaches and tomatoes?
- Visit a local farm or a farmers market! If you have trouble finding one, check out www.usdalocalfoodportal.com/
- Check your grocery store in late July or August. It will depend on the store. One of our small-town grocery stores started sourcing produce from one of our local farms!
- If you struggle to find local peaches, consider a mail-order service like The Peach Truck.
- It requires planning ahead but consider growing your own heirloom tomatoes from seed. My favorite tomato seeds are from Baker Creek Heirloom Seed Company. We’ve been ordering from them for a couple decades!
More Fresh Summer Recipes
- Easy Mexican Street Corn
- Tortellini Caprese Salad
- Tomato & Brie Linguine
- Hummus & Veggie Wraps
- Pressed Picnic Sandwiches
Do you get as excited about peaches as I do? Let me know in the comments!
PrintPeach Pico de Gallo
Fruity pico de gallo made with fresh peach, tomato, chili pepper, onion, cilantro, and lime juice. A perfect summer peach salsa!
- Prep Time: 10
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: about 2 cups 1x
- Category: Dip
- Method: Chop
- Cuisine: Mexican
Ingredients
- 1 large peach, peeled and diced
- 1 large heirloom tomato, diced
- 3 serrano chilis, stems removed and finely chopped
- 1/4 of a white onion, finely chopped
- 3 tablespoons fresh squeezed lime juice (about 1 1/2 limes)
- 1/4 cup chopped cilantro
- 1/2 teaspoon kosher salt
Instructions
Mix all the ingredients together. Taste and add more salt if needed. Serve immediately.
Notes
Refrigerate leftovers in a tightly covered container up to 3 days.
See recipe post for customization ideas.
Nutrition
- Serving Size: 1/4 cup
- Calories: 17
- Sugar: 2.8 g
- Sodium: 79.4 mg
- Fat: 0.1 g
- Carbohydrates: 4.1 g
- Fiber: 0.8 g
- Protein: 0.5 g
- Cholesterol: 0 mg
Frequently asked questions
Farm-fresh peaches and tomatoes are delicate and juicy. This means that this dish is best prepared shortly before serving. The texture will change, and the tomatoes and peaches will lose their juices as it sits.
Sure. You can remove the seeds from the serrano peppers to make them less spicy. Use a seeded and diced bell pepper instead of the serranos for a milder salsa.
Sure. If you’re a cilantro hater, it will still taste great without the cilantro.
This fruit salsa is best served fresh, but you can store any leftovers in the fridge in deli containers for up to 3 days.
No. Enjoy this peach pico de gallo recipe fresh.
