Chipotle Peach Salsa

Ingredients

• 2 lbs 3-4 medium ripe peaches
• 1/4 medium red onion
• 3 cloves garlic
• 1 inch fresh ginger
• 3-4 1/4 can chipotle peppers in adobo
• 1/2 bunch cilantro
• 1 medium lime
• 1/4 tsp salt

Directions

1. Wash the peaches, slice them into quarters, and remove the skins; a sharp paring knife is the easiest tool for the job. Dice the peeled peach pieces small, then transfer them to a bowl.
2. Mince 1/4 of a red onion as finely as you can, then give it a rough chop so the pieces are extra small. Peel 1 inch of ginger and grate it right into the bowl with a small cheese grater or microplane. Peel the garlic and grate that into the bowl too, then stir it all together.
3. Pull the leaves from 1/2 a bunch of cilantro and chop them roughly. Add the cilantro to the bowl and mix it in. Squeeze the lime juice into the salsa, then stir once more.
4. Open the chipotle peppers in adobo. Take out 2-4 peppers, depending on your heat tolerance, chop them, and add them to the bowl. Begin with 2 peppers, taste, and mix in more if you want it hotter. Add 1/4 tsp of salt, stir, and add more if desired.
5. Refrigerate the salsa for 30 minutes before serving so the flavors can come together.