- 2 cups diced peeled pitted peaches (about 1 1/2 pounds)
- 1 cup diced unpeeled English hothouse cucumber
- 3/4 cup diced red bell pepper
- 1/3 cup chopped fresh cilantro
- 2 tablespoons fresh lime juice
- 2 tablespoons apricot preserves
- 1 teaspoon chopped canned chipotle chiles
- Mix all ingredients in medium bowl. Season salsa to taste with salt and pepper. (Can be prepared 2 hours ahead. Cover and refrigerate. Stir to blend before serving.)
- Chipotle chiles canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores, and some supermarkets.