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The heat of the jalapeno and bite of the red onion play nicely off the subtle sweetness of the peach in this summery salsa. Serve with just about anything grilled. Or if you’re like me, pop open a cold beer, rip open a bag of tortilla chips, and dig in! I like my salsa caliente, so I leave the seeds and stems in the chile pepper. To tame the heat, discard the stems and seeds.

4 peaches, peeled, pitted, and finely chopped
1/4 cup finely chopped red onion
1 jalapeno, finely chopped
1 tablespoon chopped cilantro
1 teaspoon fresh lime juice
sea salt

Combine all ingredients in a medium bowl. Let stand at least 30 minutes to allow the flavors to develop and intensify. You can make this up to two days in advance and store in the refrigerator.

Makes 2 cups