Recipe: Peach Salsa

The terms 'salsa,' and 'relish' can be used interchangeably, though salsas are usually made with Latin ingredients or flavors. Here's a quick, short, no-cook peach salsa from the book The Cook's Illustrated Guide to Grilling and Barbecue; the salsa is great served with grilled pork or lamb.

Peach Salsa
Nectarines can be substituted for the peaches.
Makes about 2 1/2 cups

2 ripe but still firm peaches, pitted and chopped coarse
1 small red bell pepper, cored, seeded, and diced
1 small red onion, diced
6 tablespoons juice from 6 limes
1/4 cup chopped fresh parsley leaves
1/4 cup pineapple juice
1 jalapeño chile, seeds and ribs removed, then minced
1 medium garlic clove, minced or pressed through garlic press (about 1 teaspoon)
Salt

Mix all of the ingredients, including salt to taste, together in a medium bowl. Cover the salsa and refrigerate to blend the flavors at least 1 hour or up to 4 days.