Salsa. Peach Salsa.
You know what makes a mango salsa even better - peaches. I love me some peaches.
Dice 3 to 4 peaches (1 cm pieces). Do the same with one bell pepper. Take 4 green onions and cut on the diagnol. Slice one jalepeno pepper in havle lengthwise, discard seeds & stem and mince. Mix together peaches, bell pepper, jalepeno & onions. Stir in 1 TBSP olive oil, freshly squeezed juice of one lime, sea salt and freshly ground pepper. Salsa will keep well, tightly covered and refrigerated for up to 2 days.
Adapted from Chatelaine.
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