Peach Pico De Gallo
Peach pico de gallo is a delightful variation of traditional Mexican salsa. The juicy sweetness of ripe peaches complements the zesty kick of lime and the mild heat of jalapeño, creating a perfect balance of flavors. Fresh cilantro adds a burst of freshness, making this salsa delicious and incredibly refreshing. It’s a versatile condiment that can be used to top grilled fish, chicken, tacos, or even to scoop up some tortilla chips.
Ingredients and Substitutions
- Peaches: Choose peaches that are slightly soft to the touch but not mushy. The ripeness will ensure the salsa has the perfect sweetness. Substitute with mango, pineapple, strawberries, or, if you want the classic version, tomatoes.
- Onion: Finely dice red, white, or yellow onion for a nice crunch and a pop of color. If the onion is too strong, let it rest with lime juice for 2-3 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 of cilantro, substitute with mint.
- Lime: The acidity of lime juice brightens up the flavors and adds a tangy note. Be sure to use limes and not lemons.
- Olive oil: Olive oil helps all the flavors come together. This is why homemade Mexican Pico de Gallo always tastes better than storebought.
How to make fresh peach salsa
Prepare the peaches: Wash the peaches thoroughly. Then, using a sharp knife, carefully cut around the pit and dice the peaches 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-sized mixing bowl, combine the diced peaches, red onion, and jalapeño. Add the freshly squeezed lime juice 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 the seasoning if necessary. If you want more heat, add more jalapeño; squeeze in more lime juice for extra tang.
Serve and enjoy: Your peach pico de gallo is now ready to be served! Enjoy it immediately, or let it sit for a few minutes to allow the flavors to meld together. Serve it with tortilla chips, or use it as a topping for tacos, grilled meats, or even salads.
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
- 1/4 cup fresh cilantro chopped
- Juice of 1 lime
- 1 tablespoon olive oil
- Salt to taste
Instructions
- Prepare the peaches by washing, cutting into cubes, and optionally peeling.
- Dice the red onion and jalapeño.
- Mix the peaches, onion, and jalapeño with lime juice, olive oil and cilantro.
- Season with salt and adjust to taste with more jalapeño or lime juice.
Notes
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
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I’m Ale Graf, a Mexican living in Texas and the creator of AleCooks and Piloncillo&Vainilla. I share easy, family-friendly recipes—some Mexican, mostly plant-based—that can be enjoyed all day, every day. My focus is on recipes that bring people together around the table, making mealtime simple, delicious and meaningful. I’m also the co-author of Yo Cocino Latino, and my recipes have been featured in numerous online magazines and publications.
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