Peachy Salsa

I went to the farmers market yesterday, um, and today (I'm a little obsessed) and of course had to buy all of the different tomato varieties. I love the heirlooms but I have to admit that I am excited to eat the Early Girl variety the most right now. Sigh...I used to grow them on my little farm in Santa Cruz, California and every Saturday, woke up at 4am to drive into San Francisco for the Embarcadero market to sell our organic cut flowers, vegetables and our little money maker, the Early Girls. They are sweet and firm and make a great salsa especially with all of these peaches that I have been buying by the case. I served this particular salsa with fresh halibut tacos that my husband claimed were the best yet (and he is a tough sell). So, I hope you enjoy this and if you want the fish taco recipe join our TrulyFood Facebook page...it is posted there and also one of the recipes we gave out in our Your Vibrant Child teleseminar series class. Happy Harvest!

Peachy Salsa

ingredients:

5 small/medium sized (Early Girl if you can find them) tomatoes, chopped

1 cup peaches, peeled and chopped

3/4 teaspoon salt

1 lime juiced

1/2 cup chopped cilantro (loosely packed)

1/2 teaspoon raw honey

1 tablespoon lemon juice

1/2 teaspoon chili powder (optional)

preparation:

Combine all ingredients in a bowl and let sit for 15-20 minutes before serving (if you can help yourself!)