Grilled Peach Salsa 

3 fresh peaches, peeled, split, rubbed with olive oil, sprinkled with fennel seed and grilled until lightly charred

2 Serrano peppers, thinly sliced
1/4 cup fresh cilantro, chopped
1/3 cup red onion, chopped
2 cloves garlic, minced
1 tablespoon freshly-squeezed lime juice
1 teaspoon red wine vinegar
fine sea salt

Allow grilled peaches to cool to room temperature, then cut into 1/2 inch dice. Combine peaches with the remaining ingredients (except salt) in a non-reactive bowl, cover and refrigerate 1 hour. Remove from refrigerator, season to taste with salt and serve.

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