This is a great recipe for barbecues. One caveat: I woke up too late for the farmer's market and simply bought the peaches at the local Harris-Teeter. Big mistake. Go to the farmer's market.Anyway: Peaches, diced. Red onions, diced. Hot peppers of your choice, diced. Chipotle chiles in adobo sauce, diced. A few tablespoons of sauce from the chiles in adobo sauce. Cilantro, coarsely chopped. Limes, squeezed. A glug or two of good quality olive oil. Amounts and proportions should be decided based on how much you want, and how sweet, spicy, and tart you want your salsa. In general, a bit more peaches than red onion, around a whole lime of juice, and enough adobo sauce to balance out the sweetness. Let the whole thing sit for at least 30 minutes to flavors can combine. WEEKEND FOOD BLOGGING: PEACH SALSA.
This is a great recipe for barbecues. One caveat: I woke up too late for the farmer's market and simply bought the peaches at the local Harris-Teeter. Big mistake. Go to the farmer's market.Anyway: Peaches, diced. Red onions, diced. Hot peppers of your choice, diced. Chipotle chiles in adobo sauce, diced. A few tablespoons of sauce from the chiles in adobo sauce. Cilantro, coarsely chopped. Limes, squeezed. A glug or two of good quality olive oil. Amounts and proportions should be decided based on how much you want, and how sweet, spicy, and tart you want your salsa. In general, a bit more peaches than red onion, around a whole lime of juice, and enough adobo sauce to balance out the sweetness. Let the whole thing sit for at least 30 minutes to flavors can combine. 
