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Prepare the fruit and vegetables first by rinsing and scrubbing under cold water.
Finely chop the jalapeno, garlic, red onion, and cilantro in a small food processor.
Cut the flash of the peach from the pit and dice.
Chop the jalapeno, red onion, garlic cloves, and fresh cilantro finely in a small food processor, pour into a medium-size bowl mixing bowl.
Cut the flesh of the mango away from the pit. Cut the flesh of the mango away from the skin and dice the fruit and add to the bowl.
Cut the flesh of the peach away from the pit. Dice the cut pieces of peach and add to the bowl.
Add the salt, sugar, and zest and juice of the lime.
Refrigerator the salsa at least one day before you plan on serving it.
Makes about 1 quart of fresh fruit salsa.