Pico de Gallo, often called fresh salsa, is loaded with the freshest ingredients. This Peach and Tomato Pico de Gallo is bursting with summer freshness. Enjoy it on grilled chicken, grilled haddock, fish tacos, as bruschetta, or as a snack with corn tortillas.
When the tomato harvest begins, I get excited about three things: the taste of juicy cherry tomatoes bursting in my mouth; dehydrating tomatoes to enjoy as snacks and on homemade pizzas; and making pico de Gallo.
Pico de Gallo is simple to make and filled with flavour. It is a recipe that can easily be adapted to your taste. Start with the basic pico de Gallo ingredients (ripe tomatoes, onion, jalapeno or serrano pepper, lime juice, cilantro and salt) and then change, add, modify to make it your own. I did that in this recipe with fresh juicy peaches for an extra hint of sweetness.
How to make awesome Pico de Gallo
- Choose the freshest ingredients possible. There are many reasons to shop your local farmers market, including the best way to guarantee freshness, since it is picked at the peak of freshness, just before market day.
- Core tomatoes and remove the seeds to reduce the juices in your pico. Some people will argue for Roma tomatoes while others swear by beefsteak. My position is use whatever tomatoes are the freshest local tomatoes available.
- Chop tomatoes and peaches the same size for consistency in every bite.
- Dice onions finely. I like red onion in my pico de Gallo, but use red or white, whatever you have that is the freshest.
- Choose peppers with the heat level that suits you. Typically, pico de Gallo is made with jalapeño or serrano peppers. They provide just enough heat to taste but not overwhelm. Jalapeños are always my choice for pico de Gallo and salsa, because I enjoy the flavour of the peppers but don’t want to be left with the heat in my mouth. If you prefer a little more spice then opt for serrano, or if you LOVE the heat go for a hotter pepper, but you might want to check the Scoville Heat Scale for Chili Peppers
- Mince chili pepper finely so that the heat will be evenly distributed throughout the pico. Remove the seeds for a milder pico or leave them in for a little heat. If you’re not sure, remove the seeds and put them aside. If your pico de Gallo is too mild when you taste it (after it sits for 30 minutes), then toss in the seeds.
- Dice green pepper the same size as onions for consistency.
- Remove stems and finely chop the cilantro. Many argue that cilantro is a must in pico de Gallo, but if that means you’re no longer interested in this recipe, then skip the cilantro and use fresh parsley instead.
- Juice one lime. Roll it on the counter before cutting to help release the juices from the fruit. Cut lime in half and use a juicer or fork to extract the juice.
- Combine all ingredients on a bowl. Let sit at room temperature for 30 minutes for the salt to draw out the flavours. Drain off excess juices that are released from tomatoes and peaches. Enjoy!
Personalize your pico
Peaches are the star in this show, but you can personalize this recipe in so many different ways:
- Fresh sweet corn
- Diced avocado
- Mixed sweet bell peppers
- Other fruit such as mango, pineapple or even blueberries
- Black beans
- In addition to parsley, basil, mint and/or oregano could be your herbs of choice
Peach and Tomato Pico de Gallo
- 2 cups chopped peaches 3-4 peaches
- 2 cup chopped tomatoes 2 large tomatoes
- ½ cup chopped green pepper
- ½ cup cilantro chopped
- ⅓ cup diced red onion
- 1 jalapeño
- 2 tablespoons lime juice
- ¼ tsp salt
- Rinse peaches under cold water to remove fuzz. Peel the peaches if you prefer, although it is not necessary.
- Cut tomatoes in half and remove seeds. Chop tomatoes, peaches, green pepper and cilantro.
- Dice onion and jalapeño.
- Combine all ingredients in a bowl. Add lime juice and salt. Gently toss to combine all ingredients.
- Let sit for 30 minutes. Drain excess liquid. Taste, and adjust according to personal preference.
- Store in the refrigerator for up to three days.