Peach Salsa- from Debb Campbell

It hard to write a recipe for salsa, because I think of fruit salsa as spontaneous and using what I have on hand, but there a few guidelines. Use ripe but firm peaches, peeled or unpeeled; diced bell peppers and/or onion; an acidic liquid of some sort, either fruit juice or vinegar; and, if you don’t want to stop there, a handful of some other pungent or flavorful ingredient, from the spicy (chipotles, for instance) to the sweet (such as honey). The proportions of peaches to other ingredients can vary so this makes it extra hard to write a specific recipe, but here’s a good place to start:
Remember to start chopping and mixing, and when the salsa looks and tastes about right, let it sit for at least an hour or so to allow the juices and flavors to blend, and then serve/eat.

2 ripe, but firm medium peaches1 tablespoon vegetable oil1 tablespoon fresh lime juice (or rice wine vinegar, or other citrus juice) 1/4 cup finely chopped red onion1/2 cup diced red and/or green bell pepper1 tablespoon chopped cilantro1 teaspoon (or to taste) minced jalapeno pepper, (or Serrano chili) 1/2 teaspoon saltfresh ground black pepper to taste

Great with roast pork tender loin, grilled fish, or chicken breasts.

Grilled Peaches

INGREDIENTS:
2 tablespoons light brown sugar
1/2 teaspoon cinnamon
4 fresh peaches
canola or vegetable oil)
vanilla ice cream
Mix the brown sugar and cinnamon together in a small bowl.
Preheat grill.
Cut peaches along the seam all the way around and twist halves off the pit. Brush cut sides with canola or vegetable oil.
Cook, cut side down, on a medium hot grill until fruit has grill marks, 3 to 4 minutes.
Brush skin side tops with oil, turn over, and move to indirect heat.
Sprinkle the cut sides, now facing up, with cinnamon sugar. Cover grill and cook until sugar is melted and fruit is tender, about 8-10 minutes.
Serve with vanilla ice cream (sprinkle on extra cinnamon sugar if you like).