Peach and Tomato Salsa
By: Janis Smyth
Published: Monday, August 23, 2010 - 5:16am

Ingredients




4 large peaches, peeled, pitted and quartered
2 large tomatoes, peeled, quartered and seeded
large sweet onion, peeled and quartered
2 jalapeño peppers, stems removed and cut in half
1/2 cup cilantro, loosely packed
1 1/2 teaspoons salt
3 tablespoons apple cider vinegar
1 tablespoon honey (optional)

Preparation

1 Place the onion and jalapeños in the bowl of a food processor; pulse 2 or three times.  Add the peaches and tomatoes, and pulse several times until it is almost the consistency you like.  Throw in the cilantro and pulse another 2 or 3 times, or until everything is chopped, but still chunky, or the consistency you like best. 2 Pour the mixture into a large glass or stainless steel bowl; add the salt, cider vinegar and honey, if desired.  Stir well, then cover and refrigerate for at least 3 hours, to allow the flavors to develop.