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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Keri Cathey
3 firm peaches, about 1 pound
1 tablespoon. lemon juice
2 ripe tomatoes, about ½ pound
6 large green onions
1 tablespoon canned jalapeño peppers, chopped
1 tablespoon cilantro, coarsely chopped, optional
12 tablespoon good quality olive oil
6 tablespoon sherry vinegar
2 tablespoon 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.