Vidalia Peach Salsa

Football season is right around the corner, which means snacks for armchair QB's. This one doesn' take long and can be done the day before.  Its actually better that way.

3 ripe fresh peaches

1 vidalia onion
1 red or yellow pepper, finely chopped
1 can fire roasted tomato
1 ear of sweet corn, nuked for 3 minutes wrapped in wet paper towel
1/4 - 3/4 cup of strained sweet chili sauce (if you want it with a little spicy heat - or experiment with other sauces, this ain't rocket science . . . . . . . .)
***you can add some chopped jalapeno to if your victims like a little more fire***
1/4 cup sugar
1-2 Tablespoons of lemon juice
1 Tablespoon of butter

Pit and dice the peaches (smaller chunks are better for chip dipping)
Dice 1/2- 3/4 cup onion (to avoid tears, use a sharp knife, dipped in cold water.  Slice the onion, don't crush it, move chopped onion to covered bowl quickly)

Add butter to a large frying pan and melt it over medium high heat. Add the onion and heat for about a minute. Sprinkle 1/2 of the sugar over the onions, and cook for another 2 minutes to mellow the onion and absorb some of the sweetness of the sugar.  Add the finely chopped pepper.

Slice corn from cob.

Add the peaches, and tomato, corn and lemon juice and stir.

With a small strainer pour about 1/4 cup of chili sauce into the strainer and use a spoon to work the liquid through the strainer leaving the chili flakes in the strainer.

Stir the sauce slowly into mixture and taste frequently until you have it where you want it.

Cool, and refrigerate in sealed container to let the flavors blend.

Serve with plenty of chips, its hard to stop munching on this stuff.