Feel free to use mango in place of peaches in this recipe if you have them, and use a mix of Cardo's tomatoes. You don't need to blanch/peel smaller tomatoes like the sun-golds.
PEACH AND TOMATO SALSA
2 lbs. fresh ripe tomatoes, blanched, peeled and diced (see below)
1 lb. fresh ripe peaches, blanched, peeled and diced
1/2 red onion, diced fine
2 fresh jalapeno peppers, seeds removed, minced
1 or 2 bell peppers, seeds removed, diced fine
1 green onions, sliced thin
1 tbs. honey
1-1/2 tbs. fresh lime juice
1 medium clove garlic-minced
sea salt to taste
Mix everything in a large bowl, stir to combine, and chill.
Note: The easiest way to peel a tomato (AND a peach!)
Boil a small pot of water & prep a bowl full of ice water. Make an X on the bottom of your tomatoes/peaches and throw them into a pot of boiling water for 45 seconds to a minute. (You can do this in batches if your pot is small and your tomato pile is big). Remove with a slotted spoon and thrown into the bowl of ice water. Remove after 10 or so seconds, and peel back the skin with a knife or your fingers. The peels will slip off like a charm.
You can save the water for another use like boiling pasta. I usually let mine cool and water plants with it.