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Jalapeno Peach Salsa

If you've never eaten this salsa before, I know what you're

thinking. I thought the same thing. "This is some weird foodie recipe."

It's not at all. I got this delicious, simple recipe from my good friend, Kim. She's a Nutritionist and a VERY good cook.

It turns out that jalapeño peach salsa is highly addictive. It's

very hard to stop eating once you get started. It begins to rock after

an hour of refrigeration. It's unstoppable the next day.

The soft sweet mix of the peaches and tomatoes (canned tomatoes are

the best for this recipe) together with the cilantro and green heat of

the fresh jalapeños dripping with the garlicky lime juice and sitting

on the salty crunch of the tortilla chip...

• 2 cups fresh peaches or 1 (15oz.) can peaches, drained
• 2 cups petite diced tomatoes, drained
• 1/4 cup yellow onion, diced
• 3 to 4 small jalapeños, minced
• 1 garlic clove, crushed or minced
• 2 to 3 tablespoons cilantro, finely chopped
• 1 tablespoon lime juice
• 1 tablespoon cider vinegar
• 1/4 teaspoon salt

In a large bowl, dice the peaches into half inch pieces, enough to

make a chunky dip. Finely chop the onion, jalapeños, garlic and

cilantro. Add lime juice, cider vinegar and salt, toss until well

mixed. Cover bowl with plastic wrap and refrigerate 30 minutes or

longer. Great to make a day ahead.