My son’s football team had a peach fundraiser this past summer and as a result we ended up with over 30 pounds of peaches to be processed. While some turned into canned peaches and peach pie, my husband found this peach salsa recipe and it was seriously good. I’ve continued buying peaches while they are still in season so we can enjoy it until the very last minute. My family doesn’t like spicy things so this salsa is mild, but you can easily make it spicier by incorporating different peppers or including the seeds.

• 3 ripe, peeled peaches, about 2 cups
• 1/2 red onion, finely chopped
• 1 jalepeno, seeded and minced (leave the seeds if you want more heat)
• 1/2 cup finely chopped peppers (we have used Anaheim or shishito)
• Juice of 1 lime
• 1 tbs agave or honey
• Salt and pepper to taste

Combine the peaches, red onion and peppers in a medium bowl. Whisk together the lime juice and honey/agave. (I like to heat up this mixture to loosen the honey so it incorporates better.) Gently stir in the lime juice mixture. Season with salt and pepper. Let it it sit for 5-10 minutes to marinate the flavors and enjoy! This salsa is perfect for chicken or fish, but we enjoy it best with tortilla chips. Store in the fridge for up to two weeks.