Prepare fresh peaches. Bring a medium saucepan of water to a boil and fill a large bowl with ice water. Cut a small X in the base of each peach using a paring knife, then add to the boiling water and cook just long enough for skins to loosen, about 20 to 30 seconds. Remove with a slotted spoon and place directly into the ice water. Remove and peel the skins. Pat dry, then chop peaches into ¼-inch pieces, discarding the pit.

Combine the sugar, vinegar, and 2 tablespoons of water in a medium saucepan over medium heat. Bring to a simmer and cook, stirring occasionally, until sugar dissolves, about 2 to 3 minutes. Stir in the peaches and return to a simmer.

Reduce the heat to low; cook, stirring occasionally, until the peaches are tender but still hold their shape and liquid is syrupy, 30 to 35 minutes. If it becomes too dry, add more water, 1 teaspoon at a time. When done, pour into a serving bowl.

Add the rest of the ingredients, except cilantro. Stir and let ingredients marinate together. Once cooled, stir in cilantro and salt/pepper to taste.

Note: This salsa can be warmed and spooned over grilled chicken or fish. Or served with chips and salsa.