Peach Pico De Gallo
I don’t know where you live, but I hope you are enjoying the summer. This is our first summer here in Austin, TX. Man oh man, Texas heat is no joke. I am gonna need some time to get used to it. However, I do love the opportunity to swim in all these natural spring pools where the temperature of the water is 68°F year around.
Summer is good for water activities like outdoor swimming, paddle boarding, and kayaking, etc. Summer is also great for adding some seasonal fruits to your salads or meal plans. We’ve been doing meal planning for a few weeks now on the blog. One of the foods that we recommend to include in your weekly meal plan is pico de gallo. Oh boy! Whatever you decide to put it on, it delights it.
And today’s peach pico de gallo recipe is an extension of the classic pico de gallo we’ve been making. One simple tweak is going to turn it into a perfect summer snack. What we do is to reduce the amount of tomatoes we use in the original recipe, and toss in lots of fresh peaches. It’s very easy. I even made a video to show you how simple it is.
The majority of the work needs to be done here is chopping! If you’ve got a handy food chopper at home, feel free to let it help. Otherwise, sharpen your knife and let’s start chopping.
Tomatoes, peaches, onions, jalapeños, fresh cilantro, garlic, a pinch of salt and pepper, plus a few squeezes of fresh lime juice are all you need to make this peach pico de gallo. All the ingredients in this pico retain their own unique flavors respectively. But together, it’s a wonderful combination. To create the perfect bite, just scoop up a little bit of everything with a tortilla chip and enjoy. The peach brings a juicy sweet touch and it also reduces the acidic flavor a bit, which is why this peach pico de gallo is a fantastic summer snack.
This recipe yields 4 1/2 cups of peach pico de gallo. It’s not a small batch. However, it can be stored in the fridge for up to two weeks. Refrigerate it for a few hours before serving. Let the seasoning and lime juice all soak into the pico. That’s the best time to enjoy it! It also goes very well with fish and pork.
As always, if you make this recipe, please leave a comment and let me know what you served it with and how it goes. Or, share your photos on Instagram and tag #StreetSmartKitchen so that I can see them. Happy cooking!
When classic pico de gallo meets fresh peach, it turns into a refreshing summer snack that you won’t get enough of.
- 1 pound Roma tomatoes, diced (about 4 tomatoes)
- 1 1/2 pounds peaches or nectarines, seeded and diced (about 3-4 peaches)
- 1 jalapeño pepper, seeded and finely chopped
- 1 cup white onion, diced
- 1 medium garlic clove, minced
- 1/2 cup chopped cilantro leaves, firmly packed
- Salt and pepper to taste
- Juice of 1–2 limes
- Chop tomatoes, peaches, jalapeño pepper, onion, garlic and cilantro. Combine in a large mixing bowl, season with salt and pepper, squeeze lime juice over and mix well. Enjoy.
Feel free to add a pinch of chili powder or use habanero pepper to turn up the heat. 🙂
- Serving Size: 1
- Calories: 48
- Sugar: 7.8g
- Sodium: 6mg
- Fat: 0.4g
- Saturated Fat: 0g
- Carbohydrates: 11.1g
- Fiber: 2.5g
- Protein: 1.6g
- Cholesterol: 0mg
Keywords: peach pico de gallo