Peach Season Salsa

3 large freestone peaches (for about 3 cups diced)1 lime 1/2 teaspoon sugar or to taste (see note) 1/4 teaspoon salt1 large ripe tomato (for about 1 cup diced)1 clove garlic1 jalapeno pepper (for 1 tablespoon minced) 1/4 cup fresh cilantro leavesPeel and pit the peaches, and cut them into roughly 1/4-inch dice. Place the pieces into a 2-quart bowl. Squeeze the lime juice over the peaches, and sprinkle on the sugar and salt. Stir to coat well.Core the tomato, leave the peel on and cut it into 1/4-inch dice. Add it to the bowl.Peel and chop the garlic. Add it to the bowl. Wearing rubber gloves, rinse and seed the jalapeno. Mince it finely and add to the bowl. Rinse and dry the cilantro and mince it finely. Add it to the bowl. Stir well. Taste before serving and add more sugar to taste, if desired. Serve immediately or refrigerate, covered, for up to 2 hours.Makes about 3 cups.Cook's note: The amount of sugar in this recipe is correct for very ripe and sweet peaches. If your peaches aren't quite so sweet, add more sugar to taste.Nutrition values per 1/4 cup: 22 calories (6 percent from fat), less than 1 g fat (0 g saturated), 5 g carbohydrates, 1 g dietary fiber, 0.6 g protein, 0 cholesterol, 50 mg sodium.