I try to include a tomato and peach recipe every year, as they really complement each other. Here is this year’s offering. What caught my attention is the charring of the peaches before adding to the salsa. This is not a step usually associated with peaches. You do this in a skillet or under the broiler, just enough to blacken the skin in places. It does give the salsa a sweet and smoky edge.

4 medium peaches
2 medium tomatoes, chopped coarsely or finely
1 medium sweet red or green bell pepper, chopped coarsely or finely
1/2 c pitted, chopped black olives
1/2 – 1 jalapeƱo, seeded, membranes removed, finely chopped, or not
4 – 5 T cilantro or other fresh herb, chopped
2 T lime or lemon juice
salt and pepper, to taste (remember that olives are salty)

1. Heat a skillet or turn on the broiler. Char the skins of the whole peaches, turning as required. Remove from heat source and allow to cool enough to handle. Chop coarsely.

2. Combine peaches with remaining ingredients. Taste for seasoning. Serve or allow to sit for up to an hour.