Serve this simply with tortilla chips or embellish with sliced avocado, sour cream, and crumbled cojita Mexican cheese. Spoon it over roasted chicken or fish as well.

4 ripe medium peaches, pitted and chopped (unpeeled)
1/2 cup chopped red and/or white onion
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh mint
2 tsp. finely shredded lime peel
2 Tbsp. lime juice
1 small jalapeño pepper, seeded and finely chopped*
1/4 tsp. salt
Tortilla chips (optional)

In a large bowl combine peaches, onion, cilantro, mint, lime peel, lime juice, jalapeño, and salt. Cover and chill until ready to serve, up to 24 hours. Serve with tortilla chips, if desired. Makes 3 1/2 cups.

*Note: Because hot chile peppers, such as jalapeños, contain volatile oils that can burn your skin and eyes, avoid direct contact with chiles as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the chile peppers, wash your hands well with soap and water.