Peach and Tomato Pico de Gallo
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 tortilla chips.
- 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.