Jalapeño Peach Salsa Recipe

If you've never eaten this salsa before, I know what you're thinking. I thought the same thing. "This is some weird foodie recipe."
It's not at all. I got this delicious, simple recipe from my good friend, Kim. She's a Nutritionist and a VERY good cook.

It turns out that jalapeño peach salsa is highly addictive. It's very hard to stop eating once you get started. It begins to rock after an hour of refrigeration. It's unstoppable the next day.

The soft sweet mix of the peaches and tomatoes (canned tomatoes are the best for this recipe) together with the cilantro and green heat of the fresh jalapeños dripping with the garlicky lime juice and sitting on the salty crunch of the tortilla chip...

HERE'S ALL IT TAKES

• 2 cups fresh peaches or 1 (15oz.) can peaches, drained
• 2 cups fresh tomatoes or 1 (15 oz.) can petite diced tomatoes, drained
• 1/4 cup yellow onion, finely chopped
• 3 to 4 small jalapeños, finely chopped
• 2 to 3 tablespoons cilantro, finely chopped
• 1 garlic clove, crushed or minced
• 1 tablespoon lime juice
• 1 tablespoon cider vinegar
• 1/4 teaspoon salt

In a large bowl, dice peaches into half inch pieces for a chunky dip. Finely chop the onion, jalapeños, garlic and cilantro. Add lime juice, cider vinegar and salt; toss well. Cover and refrigerate 30 minutes or longer.
Great to make a day ahead.

Kim says this is very good on top of grilled tilapia, too.

Food News Alert from the FDA: Not to Eat Certain Types of Raw Tomatoes

FDA Warns Consumers in New Mexico and Texas Not to Eat Certain Types of Raw Red Tomatoes

FOR IMMEDIATE RELEASE
June 3, 2008

The Food and Drug Administration is alerting consumers in New Mexico and Texas that a salmonellosis outbreak appears to be linked to consumption of certain types of raw red tomatoes and products containing raw red tomatoes. The bacteria causing the illnesses are Salmonella serotype Saintpaul, an uncommon type of Salmonella.

The specific type and source of tomatoes are under investigation. However, preliminary data suggest that raw red plum, red Roma, or round red tomatoes are the cause.

At this time, consumers in New Mexico and Texas should limit their tomato consumption to tomatoes that have not been implicated in the outbreak. These include cherry tomatoes, grape tomatoes, tomatoes sold with the vine still attached, and tomatoes grown at home.

Read more here...