Last month I shared these delicious Chili Rubbed Ribeye Tacos, and they were topped with refreshingly delicious peach pico de gallo that is so perfect for the summer months. I received so many questions about the peach pico de gallo, so I’m sharing the recipe with you now. I hope you love it as much as we did!
This time of year there’s so much fresh fruit and produce available, I love to make a variety of dishes with as much freshness as I can. Pico de Gallo, a traditional Mexican fresh salsa, is a great way to use up the many tomatoes that are currently in season. It’s perfect over grilled meats and fish, over tacos, on nachos or even as a dip for other fresh vegetables or chips. I wanted to put a spin on the traditional pico de gallo by adding sweet peaches to bring a bit of a different flavor to my grilled tacos. The peach pico de gallo was the perfect compliment to the seasoned meat, and we spent the next few days devouring it with everything!
When I say everything, I really do mean everything. I made taco bowls, scrambled eggs and burritos and the pico de gallo was sitting pretty on top of each of those meals. The jalapeños add a bit of a bite combined with the lime, and then that bit of sweetness comes through too. Perfect over foods that have a bit of heat to them already, but a great way to just add a bit more flavor.
I know there’s people that aren’t particularly fond of cilantro, however it’s difficult to make an authentic pico de gallo without it. If you try Italian parsley and like it, let me know! You can also replace red onions with white or even a milder yellow onion if you prefer.
What I love about this peach pico de gallo is the ingredients do a lot of the work. The lime adds freshness and tang, while the other ingredients meld together to create a sweet and mildly spicy flavor profile. Add over some broiled or even fried fish for even more fresh flavors.
The most time consuming part would be peeling the peaches, of course. Get a good paring knife and it will all come together in no time. Just add all the ingredients to the bowl, stir it up, cover and refrigerate for about 30 minutes before you’re ready to serve.
Since all of the ingredients are so fresh, this isn’t something you can keep in the fridge for a week. I’d only recommend about 3-4 days, max if it’s properly covered. It might not last that long though!
- 5 Roma Tomatoes, diced
- 2 peaches, peeled and diced
- 3 garlic cloves, minced
- 1 jalapeño with seeds removed, chopped
- ½ red onion, chopped
- ¾ cup fresh cilantro, chopped
- ½ teaspoon onion powder
- ½ teaspoon ground cumin
- ¼ teaspoon sea salt
- ¼ teaspoon fresh ground pepper
- juice of one lime
- In a medium bowl, combine the diced tomatoes, peeled and diced peaches, minced garlic, chopped jalapeño, chopped red onion and chopped cilantro.
- Add the onion powder, cumin, sea salt, ground pepper and lime juice.
- Stir to combine well, then cover and refrigerate.
- Serve with your favorite snacks or meal.
What is your favorite thing to dip?
Do you love to add pico de gallo to your tacos, or do you prefer to grab your favorite chips and dig in?
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