Dice peaches and roma tomatoes and transfer to a medium bowl. Finely dice bell pepper and jalapeno – removing seeds and ribs from both – and add to the bowl.

Finely dice onion and add to bowl with sea salt, black pepper and garlic powder. Stir to combine.

Tear off leaves from ½ bunch of cilantro and chop, removing stems. Add chopped cilantro to the bowl with juice from two limes.

Stir well to combine. Taste and adjust seasoning, as needed. Serve.

Store leftovers in an air-tight container in the refrigerator for up to a week.