Add all ingredients to a medium bowl and toss together to combine.
Taste and season with more salt (or sugar - see notes) if necessary.
Serve immediately or cover and refrigerate for up to 3 days.
When picking the peaches, make sure they’re ripe but not too soft. Otherwise, dicing the peaches may be difficult since they can get really mushy.
If you find that the salsa or peaches aren’t sweet enough, mix in 1/4 to 1/2 tablespoon of granulated sugar.
I find that letting the salsa sit in the fridge for 2 hours before serving helps to meld all the flavors together, but if you don’t have the time to let everything marinate, you can serve it immediately.
For a spicier salsa, use serrano peppers instead of jalapenos.