Salsa Cruda

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Washington Post


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2 large peaches, cut in half and pitted

Canola oil, for brushing the peaches

1 pound assorted tomatoes, such as green, pink, yellow and red, preferably Oxhearts, selected for variation in color; cored, seeded and finely chopped

2 jalapeño or serrano chili peppers, minced (one with seeds if using jalapeño, no seeds if using serrano)

1/2 large red onion, finely chopped (about 1 cup)

Leaves from 10 stems of cilantro, finely chopped

Flesh of 1 medium Hass avocado, cut into very small pieces


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