3peaches, mostly ripe, not too ripe. Diced, skin on!
2mediumheirloom tomatoes, diced
1/4cupdiced red onion
3green onions, white part sliced thin
1/4cupchopped cilantro leaves
1diced jalapeño chile(amount used varies to spice preference)
1/4smallgreen bell pepper, diced
1/4 small red bell pepper, diced
1/2lime , juiced
1tspchampagne vinegar, or apple cider vinegar, to taste
Sea salt and freshly ground pepper, as desired
It is a straightforward deal from here to slice and dice all of your ingredients and mix in a bowl. Keep it chunky if that's what you enjoy or blend half of it up for a little thicker consistency. (I blend half and keep half chunky because I like a thicker salsa with the flavors all melded together.)
Taste and season with salt and pepper until it hits the sweet spot of "oh, I can't stop eating it."
Bust out your favorite salsa chips and enjoy in the sun.
Champagne vinegar is used in this recipe as a more intense acid alongside the tomatoes and peaches (which are at their sweetest this time of year) to bring balance to the other flavors. Apple cider vinegar is a fine substitute.
We like the addition of both red and green bell pepper, but if you only have one or the other, that works fine.
Green and red onion contribute unique flavor profiles, however, sweet yellow onion is a suitable substitute for either.
Substitute mango or pineapple for the peaches.
Grill or roast the peaches and tomatoes to caramelize the sugars for deeper flavors.