My sister made this for the neighborhood block party and I completely abandoned the main course just to eat more. Just 3 ingredients to make.

For a little heat, stir in a finely minced jalapeño or a pinch of red pepper flakes along with the lime juice. If you enjoy herbs, a tablespoon of chopped fresh cilantro or mint brings a bright, garden-fresh note. You can also swap part of the peaches for fresh nectarines or ripe mango if that’s what you have on hand. For a more savory twist, add a small diced tomato or a few tablespoons of red bell pepper.

Food safety tips: Always wash peaches and limes before cutting to remove surface dirt. Use a clean cutting board and knife, especially if you’ve been handling raw meat for the grill—keep those separate to avoid cross-contamination. Because this salsa is fresh and uncooked, keep it refrigerated until serving and return any leftovers to the fridge within 2 hours (or within 1 hour if it’s very hot outside). Eat leftovers within 2 days for best flavor and safety, as the peaches will soften and release more juice over time.