By: Chef Rick Brabson

Ingredients

• 2 Cups Local Peaches, pitted and cut into 1/2” cube
• 1 1/2 Cups Heirloom Tomatoes, pitted and cut into
• 1/2” cube (3 medium tomatoes)
• 1/4 Cup Red Onion, cut into 1/4” dice (half large red onion)
• 1 Jalapeño Pepper, cut into 1/4” dice
• 1 Bell Pepper, cut into 1/4” dice
• 2 Cloves Garlic, minced
• 1/4 Cup Cilantro, chopped
• 1 Lime, zested and juiced
• Salt and Pepper to taste

Directions

1.    Gather ingredients and wash produce thoroughly.
2.    Combine all ingredients through in a bowl.
3.    Thoroughly toss ingredients and add salt and pepper per preferred taste.
4.    Serve with corn tortilla scoops or as an accompaniment to your choice of salad or entree.

Chef Notes
I like to leave on the skin. It adds texture color, and the skins also contain a large portion of the nutrients. If you like however, you may peel the skin.  
Removing seeds of the peppers will reduce heat of jalapeños, and make for a cleaner presentation.
This recipe is best made immediately, as the peaches will begin to brown if not tossed in the lime.

Interested in other Jersey Fresh® recipes featuring peaches?  
Check out these resources:
jerseypeaches.com/recipes-and-booklet-ordering/
findjerseyfresh.com/JerseyFresh/