Total Time: 50 min
Servings: 4
Ingredients
2 4-6 ounce Ripe Peaches, large, washed, pitted, finely diced
2 TBSP Fresh Jalapeno, seeded, minced
1/2 Cup Red Onion, diced
1/4 Cup Cilantro, chopped
1 about 8 ounces Navel Orange, large,peeled, sectioned (supremed) with juice
Kosher salt to taste
2 TBSP White Wine Vinegar
6 TBSP Extra Virgin Olive Oil
Freshly Ground Black Pepper
Cooking Instructions
Combine and season to taste with salt and pepper. Cover and let stand in the refrigerator until ready to serve, not more than 24 hours.
Date:2009-06-26 
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