Yellow Pepper and Peach Salsa

Very Easy
Makes 8 cups
  • 8 medium to large yellow tomatoes, chopped
  • 2 yellow peppers, chopped
  • 2 peaches, peeled, seeded and chopped
  • 1 bunch green onion, thinly sliced
  • 2 cloves garlic, finely minced
  • 3 tbsp. red wine vinegar
  • 1 tbsp. sea salt

In a large mixing bowl, combine all ingredients; gently stir together. Serve immediately or for best flavor, refrigerate 4-6 hours; drain any accumulated liquid before serving. Serve as an appetizer or snack with corn tortilla chips for dipping or as a flavorful topping for grilled meat, chicken or fish.

Recipe courtesy of Burpee Garden Products Co.