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Heat a cast iron skillet over medium-high heat. Spray with oil. Add tomatoes, onion, jalapeños, garlic, and peaches.
Using tongs flip them often, until charred all over, about 5-8 minutes. Cover with a lid and allow the vegetables to soften more, and cool down.
Transfer all the charred vegetables to a food processor. Season with salt. Add lime juice and fresh cilantro and pulse a few times. The salsa should still have texture. Taste and add more salt if needed, then transfer to a bowl and serve with tortilla chips.