Ingredients
2 large fresh peaches, skin removed
1 fresh mango, skin removed
5 varied chili peppers, large and small, seeds removed
4 medium size tomatoes

Directions
Cut the peaches into wedges then remove the skins. Cut the peaches into chunks. Remove the skin from the mango then carefully cut the fruit away from the very large seed at the center. Cut the mango into chunks. Remove the stems from the chilies, then cut open and remove the seeds. Cut the tomatoes into chunks. Place all into an electric food processor then using the pulse control, pulse the mixture for about 10 seconds. Chill the salsa before serving.

This salsa is good used as a topping on grilled chicken, as a dip for chips, or most any use you might want to try. How hot it is depends on the types of chili peppers that you choose to use. I used five different types of chilies (jalapeno, banana, poblano, anaheim and pueblo) and although the salsa was rather hot as well as slightly sweet, it wasn't so hot that I couldn't eat it.

Except for the mango which was purchased at the grocery store, all of the other ingredients came out of my own garden. This recipe is also my own creation based on the fresh produce that I had on hand. I sincerely hope that you enjoy it.