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PEACH SALSA

3 firm peaches (about 1 lb.)
1 Tbsp. lemon juice
2 ripe tomatoes (about 1/2 lb.)
6 large green onions
1 Tbsp. canned jalapeno peppers, chopped
1 Tbsp. cilantro, coarsely chopped (fresh coriander) - (optional)
12 Tbsp. good quality olive oil
6 Tbsp. sherry vinegar
2 Tbsp. honey

Dip peaches into boiling water and then peel the skins. Cut peaches
into thin strips, discarding pits. Toss with lemon juice. Dip
tomatoes into boiling water, then peel and seed them. Cut into
medium julienne strips. Combine peaches and tomatoes. Add onions,
peppers and cilantro, if using. Mix. Whisk together oil, vinegar
and honey. Pour over other ingredients. If using within several
hours, no need to refrigerate; otherwise cover and refrigerate.

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