Ingredients
2 cups diced peeled pitted ripe but firm peaches
1 cup diced unpeeled hothouse cucumber (English kind is best)
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 in adobo sauce.
Directions
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.)
