Peel the papery outside off of the tomatillos and halve them. Sprinkle with salt and roast at 350 degrees Fahrenheit for 15-20 minutes.
Let tomatillos cool slightly and puree in a food processor.
Seed jalapeno and chop finely. Also chop red onion and add to tomatillo puree.
For peaches, cut a small “X” on the end of each peach and dip in boiling water for 60 seconds. Remove peaches and use a paring knife to peel off skin. Dice peaches and add to salsa.
Finally, add minced garlic and cilantro to salsa and season with salt and pepper.
Serve with chips warm or let chill for a few hours and serve. I think it’s better after chilling for a few hours.