Ingredients
– 1 lb (about 450 g) diced tomatoes
– 4 oz (about 115 g) bell pepper, seeded and finely diced
– 2 jalapeños, seeded and finely diced
– 1 medium onion, finely diced
– 1 1/2 lbs (about 680 g) diced peaches, unpeeled
– 1/2 bunch chopped cilantro
– 2 tablespoons lime juice
– 1/2 teaspoon salt, or to taste
– 1/4 teaspoon freshly ground black pepper, or to taste
Instructions
1-Start by combining the 1 lb (about 450 g) diced tomatoes in a large bowl. This forms the juicy base.
2-Add the 4 oz (about 115 g) finely diced bell pepper, 2 seeded and finely diced jalapeños, and 1 medium finely diced onion. These bring crunch and a bit of heat.
3-Dice the 1 1/2 lbs (about 680 g) peaches into slightly larger pieces without peeling, then add them to the bowl. The skins add pretty color.
4-Stir in the 1/2 bunch chopped cilantro, 2 tablespoons lime juice, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper.
5-Gently mix everything until well combined. Taste and adjust salt or pepper if needed.
6-Serve right away with tortilla chips or as a topping for fish or pork. For best flavor, let it sit 15 minutes in the fridge.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🍑 Keep the peach peel on for added color and nutrients – it won’t affect the texture significantly
🌡️ For overly juicy peaches, strain some of the liquid before mixing to prevent watery salsa
🥛 Use sweet bell peppers like red, orange, or yellow for better flavor contrast with the peaches
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-cook
- Cuisine: American
- Diet: Vegan, Gluten-Free
Nutrition
- Serving Size: 1/4 cup
- Calories: 45
- Sugar: 7
- Sodium: 150
- Fat: 0.5
- Saturated Fat: 0
- Unsaturated Fat: 0.3
- Trans Fat: 0
- Carbohydrates: 9
- Fiber: 2
- Protein: 1
- Cholesterol: 0