Juliet’s Low-Waste Summer Peach Pico De Gallo

Juliet Eden, Marketing and Outreach Coordinator

By the power vested in me, I declare it the summer of SALSA! Salsa is a great option to use up extra fruit and veg in your fridge. It is forgiving in measurement and can be used in so many ways, making it a great option for a summer low-waste appetizer.

I started making this salsa in college when I signed up for a local produce subscription and ended up with 6 peaches and 5 onions in my first order. I go for vegetables over fruit and have a savory palate so I decided I’d use the peaches in a Peach Pico De Gallo Salsa. I follow my sister’s recipe (pictured in the handwritten cookbook she gifted me for my birthday).

It makes a ton, gets better each day it is left to marinate, and I use it on tacos, grain bowls, avocado toasts/bagels, and of course with chips. And if you want to make it exactly how I do these days, use Georgia Peach Truck peaches! Pair this Peach Pico De Gallo Salsa with a spicy margarita and someone you love! 

What you’ll need – everything is ~about~

  • 4 tomatoes
  • A large white onion
  • (1-2) Georgia Peach Truck Peaches
  • A jalapeno or two
  • 1 bunch of cilantro
  • 2 fresh limes, juiced
  • 1 tbsp white vinegar or apple cider vinegar

Steps to make:

  • Dice the onion. Deseed and chop tomatoes. Chop peaches. 
  • Start marinating those prepped ingredients in the vinegar, with a pinch of salt, and juiced limes. 
  • Deseed and dice jalapenos. This is where you are welcome to kick up the heat and deseed and dice a habanero but BE CAREFUL! And wash your hands very well!
  • Rough chop the cilantro. I suggest at least ¼ of the bunch from the grocery store. 
  • Taste for seasoning. Black pepper and be careful not to oversalt.