I left the skins on, since they add nutrients and a beautiful color—and I’m lazy like that. But peel yours if you’d like. Dunk whole peaches in boiling water for 30 seconds, then drop them in a bowl of ice water. The skins will slip right off. Habanero peppers are the spiciest of the lot; if you want a milder, kid-friendly version, swap them out for minced jalapeños.
Makes 2 cups
1 pound peaches, peeled and coarsely chopped
1/3 cup minced red onion
1/4 cup chopped cilantro leaves
1 small habanero pepper, seeded and finely minced
1. Combine all ingredients in a medium bowl and stir to mix well. Cover and refrigerate for 2 hours to let flavors blend.
2. Remove from refrigerator, season to taste with salt and pepper, and serve chilled.