Peach Salsa

Here's the peach salsa that I served alongside the Pepper Jack, Peach, and Chicken Quesadillas. So simple, so fresh, and so delicious! What was left was devoured with tortilla chips. I've had a lot of luck with Cooking Light lately. The magazine is a great resource for seasonal and generally healthy recipes. They can be accessed via the My Recipes website (which is also home to all the recipes from Real Simple, Southern Living, and a few other publications), where you can create your own recipe file to store favorites. I'd love to have a subscription to just about every cooking magazine out there, but for now I make do with looking up the new recipes on the websites each month. (Check out Bon Appetit, Eating Well, and Food and Wine!)

INGREDIENTS
2 lbs. firm but ripe peaches, diced (I peeled half of them)
1/2 cup red onion, diced
1/4 cup fresh cilantro, chopped
1 Tbsp. jalapeno, minced
1 clove garlic, minced
2 Tbsp. rice vinegar
1 tsp. lemon juice
salt and freshly ground black pepper, to taste

DIRECTIONS
1. Toss to combine all ingredients in a small bowl. Season to taste with salt and pepper. Cover and refrigerate until ready to serve.

Makes about 3 cups.

(Adapted from Cooking Light)