Peel the peaches and remove the pit. Dice into small pieces. Set aside.
Cut the tomato into small pieces (about ¼ inch cubes) Set aside.
Cut the onion into small pieces (about ¼ inch cubes). Set aside.
Dice the habanero pepper into very small pieces (about the size of a grain of rice). Use gloves for this step or wash hands immediately afterwards.
In a small bowl, combine the chopped tomato, onion, habanero pepper and cilantro. Add the lime juice, salt and pepper.
Mix until combined.
Refrigerate any leftovers. Note: this tastes best when refrigerated for a few hours before serving.
Notes
To increase spice level: add an extra habanero pepper. To make less spicy: add ½ of the habanero pepper or remove the seeds of the habanero pepper. If you want the salsa to be less liquidy, remove all seeds from the tomato.