Yield: 2-3/4 cups
1 tablespoon wine vinegar
2 tablespoons extra virgin olive oil
1 fresh jalapeno pepper
2 medium ripe tomatoes, finely chopped
2 ripe peaches, pitted, finely chopped
1/2 cup, finely chopped sweet onion
2 tablespoons finely chopped, fresh cilantro leaves
1. In a medium bowl, mix the vinegar and oil and set aside.
2. TO CHOP THE JALAPENO: Wearing latex gloves, trim and discard the jalapeno stem end. Cut the pepper in half lengthwise, and remove the seeds. Cut each half into thin ribbons lengthwise and then finely chop all of them together crosswise.
3. Add the jalapeno to the dressing. Wash the gloved hands and cutting board with soap and water before removing the gloves.
4. Mix in all the other ingredients into the vinegar mixture. Refrigerate in an airtight container for 30 minutes before serving.
Serve with fish, meat, or corn chips.