Peacho de Gallo Salsa

Ingredients

 4 ea      peaches, blanched (25 sec in iced water), peeled and diced small

1/4 ea    red onion, diced small

5 ea       sweet peppers, diced small

1/2 ea    jalapeno, diced small

10 ea     cilantro sprigs, chiffonade

1/2 T      chile powder

1 t           ground cumin

1 t           extra virgin olive oil

1 t           sugar

1 T         lime juice (about 3 limes)

salt and black pepper to taste

Instructions

 Combine all ingredients in a medium mixing boel and fold until incorporated. Chill for two hours before serving.