Description
Pico de gallo with peach and tomato is a refreshing, vibrant salsa that perfectly balances the sweetness of ripe peaches and the tanginess of juicy tomatoes. This colorful dish is ideal for summer gatherings, serving as a delightful dip for tortilla chips or a flavorful topping for grilled meats. With fresh cilantro and zesty lime juice adding brightness, every bite bursts with flavor, making it a must-try for any occasion.
Ingredients
Scale
- 2 medium ripe peaches, diced
- 2 medium ripe tomatoes, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, roughly chopped (optional)
- Juice of 1 lime
- 1/2 tsp salt (adjust to taste)
Instructions
- Wash and dice the peaches and tomatoes into small cubes.
- Finely chop the red onion and combine it in a mixing bowl with the diced peaches and tomatoes.
- If using, add the chopped cilantro to the bowl. Squeeze in the lime juice.
- Sprinkle salt over the mixture, adjusting to taste, and mix gently until combined.
- Let the pico de gallo sit at room temperature for about 15 minutes to allow flavors to meld.
- Serve with tortilla chips or as a topping for grilled chicken or fish.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 120g
- Calories: 60
- Sugar: 8g
- Sodium: 230mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg
Keywords: For added heat, include diced jalapeños. Substitute cilantro with fresh basil for a different flavor profile. Store leftovers in an airtight container in the fridge for up to three days.