About this recipe
This peach pico de gallo is a fresh twist on traditional Mexican salsa. The sweetness of ripe peaches with the kick of jalapeño, the zing of lime and a handful of cilantro make this one of those condiments you will want to put on everything. It takes about 5 minutes to make and it is as good scooped up with tortilla chips as it is spooned over tacos, grilled fish or a summer salad.
Ingredients and substitutions
- Peaches: choose peaches that are slightly soft to the touch but not mushy. The ripeness ensures the salsa has the perfect sweetness. You can substitute with mango, pineapple, strawberries or, if you want the classic version, tomatoes.
- Onion: finely dice red, white or yellow onion for crunch and a pop of color. If the onion is too strong, let it rest with lime juice for 2 to 3 minutes or rinse under cold water. Pat dry before adding it to the pico.
- Jalapeño or serrano: seeded and finely chopped. Adjust the amount to your desired level of spiciness.
- Cilantro: chopped. This adds a fresh, herbal flavor that ties everything together. If you are not a fan, substitute with fresh mint.
- Lime: the acidity brightens up the flavors and adds a tangy note. Be sure to use limes and not lemons.
- Olive oil: helps all the flavors come together. This is why homemade pico de gallo always tastes better than store bought.
How to make fresh peach salsa
- Prepare the peaches. Wash the peaches thoroughly. Using a sharp knife, cut around the pit and dice them into small cubes. You can leave the skin on for added texture and color or peel them if you prefer a smoother salsa.
- Dice the vegetables. Finely dice the red onion and jalapeño. Remove the seeds from the jalapeño before chopping if you prefer a milder salsa.
- Mix the ingredients. In a medium bowl, combine the diced peaches, red onion and jalapeño. Add the freshly squeezed lime juice, olive oil and chopped cilantro.
- Season and taste. Sprinkle a pinch of salt over the mixture and gently toss everything together until well combined. Taste and adjust. If you want more heat, add more jalapeño. For extra tang, squeeze in more lime juice.
- Serve. Enjoy it right away or let it sit for a few minutes to allow the flavors to come together.
What to serve it with
- Tortilla chips for dipping
- Tacos, especially fish tacos or cauliflower tacos
- Grilled tofu, chicken or shrimp
- Summer salads
- Rice bowls (like my rice bowl with Mexican spiced tofu)
Home Cook Tips
- Do not make it too far ahead. Peach pico is best within the first 2 to 3 hours. After that the peaches start releasing too much juice.
- Cut everything the same size. Small, even dice means every bite has a little bit of everything.
- Use ripe but firm peaches. Too soft and the pico turns mushy. Too hard and you miss the sweetness.
- Add the salt at the end. Salt draws moisture out of the fruit, so add it right before serving for the best texture.
How to store
Keep peach pico de gallo in a sealed container in the refrigerator for up to 2 days. It will release more liquid as it sits, so drain off any excess before serving. It does not freeze well because the peaches lose their texture when thawed.
Frequently asked questions
Peach Pico de Gallo
Equipment
- 1 Knife
- 1 Cutting board
Ingredients
- 2 ripe peaches diced
- 1 small red onion finely diced
- 1 jalapeño seeded and finely chopped
- ¼ cup fresh cilantro chopped
- Juice of 1 lime
- 1 tablespoon olive oil
- Salt to taste
Instructions
- Dice the peaches into small cubes. Leave the skin on for texture or peel them if you prefer a smoother salsa.
- Finely dice the red onion and jalapeño. Remove the seeds for less heat.
- In a medium bowl, combine the peaches, onion, jalapeño, lime juice, olive oil and cilantro.
- Season with salt and toss gently. Taste and adjust with more jalapeño for heat or more lime for tang.
- Serve immediately or let it rest for a few minutes for the flavors to come together.
Notes
To reduce the spicy bite from onion, soak the diced onion in cold water for 10 to 15 minutes. Drain well before adding to the pico.
Store in an airtight container in the refrigerator for up to 2 days. Best served within the first few hours for the freshest texture.
Add the salt right before serving. Salt draws moisture out of the fruit.
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
Hi, I’m Ale Graf!
I’m a Mexican home cook based in Texas and the voice behind AleCooks and Piloncillo & Vainilla.
I create easy, family-friendly recipes with Mexican roots and a plant-forward mindset—always flexible and made to bring people together. I’m also the co-author of Yo Cocino Latino and love helping home cooks feel more confident in the kitchen.
Come say hi on Instagram—I’d love to hear what you’re cooking.