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.