This peach salsa is nice with tacos and tortill chips, but try it alongside anything grilled, too!
|1 lb||peaches (ripe)|
|1⁄4 c||red onion (finely diced)|
|1⁄4 c||red bell pepper (seeded, finely diced)|
|1||jalepeño (seeded, minced)|
|1 T||mint (fresh, minced)|
|1 T||lime juice (fresh)|
|salt (to taste)|
Bring a large pot of water to boil over high heat. Prepare an ice water bath by filling a large bowl of water with ice cubes. Slice a small "x" in the bottom of each peach. Blanch the peaches in boiling water for 1 minute. Remove with a slotted spoon and transfer to the ice water bath. When cool enough to handle, peel the peaches, then dice them.
In a large bowl, fold together the diced peaches, onion, bell pepper, jalepeño, mint, and lime juice. Season to taste with salt. Cover and refrigerate for 1 hour before serving.