Peach Salsa, by L and A

12 large field tomatoes, diced, seeds removed
1 large red onion
2-3 cloves garlin, minced
2 sweet peppers, diced
1 large red onion, diced1 jalapeno pepper, chopped very finely
2-3 other small spicy peppers of your choice
8-10 peaches, diced
1/4 C lime juice
1 t salt
1 t cumin
1 t cinnamon
1/2-1 C fresh minced cilantro

1. core and chop tomatoes (you can peel them if you like, i didn't bother, there's lots of vitamins in those skins)
2. put diced tomatoes in a large pot and bring to a simmer, allow the tomatoes to simmer, uncovered until they get soft. (if there is lots of juice, take off as much as you can. you can save it in the freezer for vegetable soups).
3. while tomatoes are simmering chop onion and garlic, add it to the tomatoes. then add the peppers and peaches, spices and salt once the tomatoes are soft and reduced down.
4. remove from heat and add the cilantro

you could make a smaller batch and chill and serve fresh or you can can the large batch like we did, it makes 4-5 pints.
for water bath canning directions watch this video