Peach/Jalapeno Salsa

2 cups fresh peaches or 1 (15oz.) can peaches, drained
2 cups fresh tomatoes or 1 (15 oz.) can petite diced tomatoes, drained
1/4 cup yellow onion, finely chopped
3 to 4 small jalapeños, finely chopped
2 to 3 tablespoons cilantro, finely chopped
1 garlic clove, crushed or minced
1 tablespoon lime juice
1 tablespoon cider vinegar
1/4 teaspoon salt
In a large bowl, dice peaches into half inch pieces for a chunky dip. Finely chop the onion, jalapeños, garlic and cilantro. Add lime juice, cider vinegar and salt; toss well. Cover and refrigerate 30 minutes or longer.

I made a batch yesterday, and it is great!
Didn't have cilantro, not a big fan anyhow.
I did use fresh peaches, and a can of petite diced tomatoes.

This message has been edited. Last edited by: Bob Correll,