While searching the internet I found a recipe for fresh peach salsa calling for oil and vinegar. It sounded good, but I kept looking. There were a lot of recipes for peach salsa without tomatoes but I had a bunch of tomatoes I wanted to use too. So I continued to search. I kept finding the same recipe with oil and vinegar or at least one very similar. It must have been a sign. So I made it. It was a hit. Next time I would add more peaches and tomatoes though. It had plenty of liquid and it could be stretched with extra peaches, tomatoes and onions.
Fresh Peach Salsa
3 firm peaches, peeled and chopped
1 T. lemon juice
2 ripe tomatoes, peeled and chopped
6 green onions, chopped
12 T. olive oil
6 T. sherry vinegar
2 T. honey
1 T. canned jalapeno peppers, chopped (optional)
1 T. cilantro, chopped (optional)
In a mixing bowl, toss peaches with lemon juice. Add onions, tomatoes, cilantro and jalapenos. Whisk together oil, vinegar and honey. Pour over other ingredients. If using within several hours, no need to refrigerate; otherwise cover and refrigerate.
This recipe was found at cooks.com and great-salsa.com