Peach Salsa

Recipe from: Keri Cathey <rkcathey@ionet.net>

3 firm peaches, about 1 lb
1 Tbsp. lemon juice
2 ripe tomatoes, about 1/2 lb
6 large green onions
1 Tbsp canned jalapeno peppers, chopped
1 Tbsp cilantro, coarsely chopped, optional 
12 Tbsp good quality olive oil
6 Tbsp sherry vinegar
2 Tbsp honey

Dip peaches into boiling water and then peel the skins.  Cut peaches        into thin strips, discarding pits.  Toss with lemon juice.  Dip tomatoes     into boiling water, then peel and seed them.  Cut into medium julienne strips.  Combine peaches and tomatoes.  Add onions, peppers and cilantro, if using.  Mix.  Whisk together oil, vinegar and honey.  Pour over other ingredients.  If using within several hours, no need to          refrigerate; otherwise cover and refrigerate.