Combine peaches, lime juice, fresh tomatoes, red pepper, onions, jalapeño, vinegar, garlic, and honey in a non reactive bowl.  

Bring mixture to boil over medium heat. Cook for 3 minutes, stirring frequently.

Reduce the heat to a simmer and continue cooking until the mixture is thick (about 20-30 minutes). Add the cilantro and adjust seasoning with salt and pepper.

Store the salsa, covered in the refrigerator for up to 5 days or freeze for 2 months.

Serve the salsa with grilled vegetables or  grilled chicken.