2 large ripe peaches, diced medium (about 2 cups)
2 ripe medium tomatoes, diced medium (about 1 cup)
1/2 large red onion, diced small (about 1 cup)
3 tbsp finely chopped fresh Italian flat-leaf parsley
1 jalapeño pepper, seeds and white pith removed, finely chopped (optional)
2 tbsp freshly squeezed lemon juice (1 lemon)
2 tbsp extra virgin olive oil
1/4 tsp sea salt, plus more to taste
1/4 tsp freshly ground black pepper

Makes 3 1/2 cups of salsa.

In a medium mixing bowl, gently stir together all the ingredients.

Taste and adjust seasonings if necessary. You can make this salsa a few hours ahead, cover, and refrigerate to allow all the flavors to come together.

14