6 large ripe peaches
6 slices of pickled jalepenos, like for nachos, chopped
1/4 c. red bell pepper, finely chopped
1/2 red onion, finely chopped
1 small amount of chopped fresh cilantro, about 1 Tbsp chopped
1/3 c. balsamic vinegar
2 Tbsp honey
2 Tbsp jalapeno liquid from the jar of slices
Heat the balsamic vinegar over medium heat until reduced by at least half. Whisk in the honey until smooth. Remove from the heat and whisk in the jalapeno liquid. Set aside to cool
Peel and chop the peaches.
Combine the peaches, red onion, red pepper, jalapenos, cilantro and balsamic vinegar sauce.
Stir to combine.
Serve with chips or over pork chops.