From: Rocky Mountain Lodge

Mango Peach Salsa

3 cups mango chunks
1 1/2 pounds peaches, 3 cups, blanched and cut into pieces (see below for blanching instructions)
3 large fresh tomatoes, blanched and cut into pieces (see below for blanching instructions)
1 1/2 chopped red onions
4 medium jalapeno peppers, seeded and finely chopped
1 large sweet red pepper, seeded and finely chopped
1/2 cup finely chopped cilantro
1/2 cup white vinegar
2 Tablespoons honey
3 garlic cloves, crushed
1 1/2 teaspoons ground cumin
1/2 teaspoon cayenne pepper

Blanch peaches (score bottoms and place in boiling water for 1 minute, remove from boiling water and place in ice water), peel, pit, and chop to measure 3 cups

Blanch tomatoes (cut out top where attached to the vine, score bottoms and place in boiling water for 1 minute, or until skins start to split, and place in ice water), peel, remove seeds and cut into chunks.

Combine mangoes, peaches, tomatoes, and all remaining ingredients and serve with tortilla chips.

Makes 4-5 pints (about 10 cups)