Preheat oven to 425 degrees F. On a large sheet pan combine the peaches, poblanos, jalapeños, onion, and garlic. Drizzle heavily with olive oil and season with salt.
Roast at 425 for 15-20 minutes until the peaches are tender. If desired, place under the broiler for 4-5 minutes so get a slight char.*
Transfer everything to a blender or food processor. Add in the fresh cilantro, lime juice, and lime zest. Blend until smooth, or leave chunky if desired. Adjust salt and lime to taste. This salsa will keep in an airtight container in the fridge for 2-3 weeks.
Notes
*You can also char the peaches and peppers over a gas grill or stove top before roasting.