Elaine, I fired up the ol' million recipe CD, and this is the only PEACH SALSA that was listed in the whole thing. Could possibly add walnuts to the recipe? Anyway, here it is. Regards from Tulsa - Keri Cathey PEACH SALSA 3 firm peaches (about 1 lb.) 1 Tbsp. lemon juice 2 ripe tomatoes (about 1/2 lb.) 6 large green onions 1 Tbsp. canned jalapeno peppers, chopped 1 Tbsp. cilantro, coarsely chopped (fresh coriander) - (optional) 12 Tbsp. good quality olive oil 6 Tbsp. sherry vinegar 2 Tbsp. honey Dip peaches into boiling water and then peel the skins. Cut peaches into thin strips, discarding pits. Toss with lemon juice. Dip tomatoes into boiling water, then peel and seed them. Cut into medium julienne strips. Combine peaches and tomatoes. Add onions, peppers and cilantro, if using. Mix. Whisk together oil, vinegar and honey. Pour over other ingredients. If using within several hours, no need to refrigerate; otherwise cover and refrigerate. From: Robert & Keri Cathey Newsgroups: rec.food.recipes Date: 8 Sep 2000 06:36:56 -0600