Step 1: Wash and dice the peaches into small, uniform pieces (about ¼ to ½ inch). You can peel them if desired, but leaving the skin on adds texture and nutrients.
Step 2: Finely dice the red onion and mince the jalapeño. For less heat, remove all seeds and white membrane from the jalapeño. For more heat, leave some seeds in.
Step 3: Chop the fresh cilantro finely. Measure about ½ cup packed, but feel free to adjust based on your preference.
Step 4: In a medium-sized bowl, combine the diced peaches, red onion, minced jalapeño, and chopped cilantro.
Step 5: Squeeze the juice from one lime over the mixture. Start with the juice of half a lime, mix, taste, and add more if needed. The lime juice brightens all the flavors.
Step 6: Season with salt and black pepper to taste. Start with ½ teaspoon of salt and ¼ teaspoon of pepper, then adjust as necessary. Salt is crucial for enhancing the fruit's sweetness.
Step 7: Gently stir all the ingredients together until well combined. Ensure everything is evenly distributed without mashing the peaches.
Step 8: Cover the bowl and refrigerate the peach salsa for at least 30 minutes before serving. This allows the flavors to meld beautifully. Store any leftovers in an airtight container in the refrigerator for up to 3-4 days.