Peach and Yellow Tomato Salsa

With both peaches and tomatoes at the market, here’s a fruit salsa that comes together in minutes and works well with grilled or sauteed local fish—or grilled chicken. You could also serve it more as a side-salad, say with a wedge of classic burrata and something leafy on the plate like arugula or pea greens. Look for yellow, orange or yellow-striped tomatoes if possible—the colors look cool with peaches.

Quantities here are for two if you’re serving the salsa as a side-salad, and for up to 4 as an accompaniment to fish. It’s easily doubled or tripled.

Peach and Yellow Tomato Salsa

• 1 small peach (4 oz.)
• 1 yellow, orange or yellow-striped tomato (4 oz.)
• 2 Tbs. fine chopped red onion
• 2 tsp. lime juice
• 1 tsp. clear honey
• 1/2 tsp. finely chopped jalapeno chili (seeds removed) or more to taste
• 2tsp. finely chopped cilantro 
• salt to taste
• A trickle of olive oil (about 1/2 tsp.)

Rinse peach and wipe dry to remove fuzz. Halve peach and remove stone. Cut into small cubes. Cut tomato into small cubes, discarding seeds. Combine in a bowl with red onion, honey, lime juice, salt to taste. Add seeded, finely chopped jalapeno. Chilies vary a lot, and people’s taste for chilies varies a lot, so 1/2 tsp. is just a suggestion to get you started. Stir through cilantro. Check seasoning before serving. Finish with a trickle of olive oil to gloss the top.