Peach salsa

MAKES ABOUT 1½ CUPS (ABOUT 24 SERVINGS)

2 ripe peaches

½ small red onion, diced fine

1 serrano or jalapeno chile, seeds and veins removed, diced fine

Juice of 1 lime

Salt

1 to 2 tablespoons chopped cilantro

Dip the peaches in boiling water for 10 to 15 seconds. Slip off the skins, cut the flesh away from the pits and cut into medium dice. Add onion, chile, lime juice, salt and cilantro. Stir together and taste for salt, eat and acid. Adjust with more salt, chile and lime juice as needed.

Variations: Substitute other fruits (papaya, mango or melon) for the peaches. Substitute 2 green onions for the red onion. Add 1 small avocado, peeled, pit removed and cut into medium dice.

From The Art of Simple Food

by Alice Waters

Nutrition facts per serving: 6 calories, 0 g fat, 0 g saturated fat, 0 mg cholesterol, 2 g carbohydrates, 0 g protein, 0 mg sodium, 0 g fiber