Ingredients:

• 2 large peaches, peeled and diced small
  • You can blanch the peaches for less than a minute followed by an ice water bath to make them easier to peel
• 1 medium tomato, diced small
• 1 small jalapeño pepper, de-seeded and diced very small
• ½ medium red onion, diced small
• 2-3 tablespoons chopped cilantro
• Juice of 1 small lime
• ½ teaspoon of Pink Himalayan Sea Salt

INSTRUCTIONS:

1. Combine all ingredients in a bowl; stir to mix.  Refrigerate for minimum of 30 minutes.

Can be used as a topping for grilled chicken/fish.  OR put in blender with a little wine vinegar and use as a salad dressing