PEACH SALSA

The peaches and nectarines got overly ripe so I turned them into salsa for lunch. Because the fruit was getting a little too ripe, I took off the skins. The exposed fruit looked like Marilyn Minter. The salsa tasted perfect on this over a hundred degrees heatwave day eaten with mediterranean sesaame seed covered crackers from firehook. Sweetness from the fruit, freshness from the limes, a little something from the mint, bite and crunch from the red onions. Just enough salt, pepper, and vinegar to bring out all the flavors.