Fruit Salsa

This recipe is adapted from the mango salsa recipe given to me by Claudia Brennan.

Ingredients

1 cup coarsely chopped cilantro
1 cup coarsely chopped Desert Glory (about 6) tomatoes
¾ cup coarsely chopped Spanish (red) onion
¾ cup coarsely chopped jalapeno pepper
1 cup coarsely chopped very ripe mango
¾ cup coarsely chopped ripe peach or nectarine
1/8 of a cup of extra virgin olive oil
1/8 of balsamic vinegar
juice of 2 limes

Mix well and refrigerate for 1 hour. Serve cold with nacho chips.