This was taken from USA Weekend from the Newspaper, from Ellie Krieger's cookbook.
2 firm, ripe yellow peaches or nectarines
1/2 small red onion, finely diced
1/3 cup chopped fresh cilantro leaves
1 jalapeño, seeded and finely diced
2 Tbs. Fresh lime juice
1/4 tsp. Salt
1/4 tsp. Freshly ground black pepper
Preheat a grill over medium high heat. Oil the grill's surface.
Cut each peach in half and remove pits. Place the peaches cut side down on the grill and cook until peaches soften slightly and grill marks are formed, about 3 minutes allow. Allow to cool for 5 minutes, then chop.
In a medium bowl, toss to combine peaches, onion, cilantro, jalapeño, lime juice, salt, and pepper. Set aside at room temperature.
This is good with chips or wheat thin type crackers. I also served the salsa over grilled chicken and pasta.