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.