To peel the skin easily, dip peaches into boiling water for about a minute, peal, discard pits, cut peaches into thin strips. Toss with lemon juice. Dip tomatoes into boiling water, then peel and seed them. Cut into medium julienne strips. Combine peaches and tomatoes. Add onions, peppers and cilantro. Mix well. Do not mush. Whisk together oil, vinegar and honey. Pour over other ingredients. If using within several hours, no need to refrigerate; otherwise cover and refrigerate.
It is GREAT for dip or on BBQ meats. When peach season is on, its time to freeze and to enjoy later!