My husband made a salsa tonight (for grilled turkey breast cutlets) with nectarines -- but peaches work just as well.
The main ingredients are nectarines (or peaches or mangoes), orange juice, onions, dried cranberries, some sort of chili pepper for heat, fresh rosemary, and toasted pecans.
Dice the peaches (or nectarines or mangoes) -- about the size of tomato cubes in a tomato-based salsa fresca. Add to it a little orange juice, lime juice, diced red onions (or any kind of onions, or no onions, if you don't like), and diced hot chili pepper (anything from jalapeño to habañero) -- amount depends on how you like your sweet/spicy ratio. Add to it some dried cranberries, chopped fresh rosemary and chopped toasted pecans. He may have added cilantro, too -- sometimes he does, sometimes not. The "recipe" never comes out the same way twice. Coarse salt, if needed/desired.
This is our favorite summer salsa with poultry or even light seafood. It's very refreshing, and a nice break from the usual tomato- and tomatillo-based salsas.
I forgot: we've also just cut peaches in half (remove the stone) and grill them flat side down for a few minutes. Serve with vanilla ice cream, raspberry sorbet, crème fraîche or yogurt or goat cheese, with or without a drizzle of honey -- or just naked.