2 oz. dried apricots, diced
1 cup diced fresh peaches
1 cup diced tomatoes, peeled and seeded
1 cup diced onion
1/4 cup seasoned rice vinegar
1 tbsp. minced red jalapeno
1 tbsp. minced green jalapeno
pinch ginger
pinch ground cloves
pinch turmeric
pinch cayenne pepper
1/4 cup chopped fresh cilantro

In a small bowl, cover apricots with warm water, soak for 20 minutes. Drain and transfer to a nonreactive saucepan. Add peaches, tomatoes, onion, vinegar, jalapenos, ginger, cloves, turmeric and cayenne. Stir, bring to a boil, reduce heat, and simmer, covered for 20 minutes. Cool before adding the cilantro.

Store, refrigerated in a sterilized jar up to 1 week.

Makes 2 cups or serves 6 to 8 people.