Smoked Salmon Open Sandwich W/Peach Salsa & Gruyere Cheese

• 1 tablespoon sugar
• 2 tablespoons jalapeno peppers, seeded and finely chopped (WATCH YOUR EYES)
• 2 cups fresh peaches, peeled and chopped
• 1 tablespoon fresh lime juice
• 14 cup sliced onion
• 2 tablespoons fresh cilantro, chopped
• 4 sourdough English muffins, split & toasted
• 8 ounces gruyere cheese
• 8 ounces smoked salmon

1. Preheat broiler.
2. Combine sugar, jalapeno peppers, peaches, lime juice, green onions, cilantro & set aside.
3. Arrange muffin halves in an even layer on a baking sheet.
4. Top each muffin half evenly with the cheese; place pan 6 inches below the broiled eleements; broil 3 minutes or until cheese melts & muffins are toasted.
5. Remove the pan from oven.
6. Top each muffin half with about 1 to 2 tablespoons of salsa and approximately 2 oz of smoked salmon.
7. Serve immediately with a salad of baby greens, a vinaigrette & a nice bottle of wine!

sugar, jalapeno peppers, fresh peaches, lime juice, onion, fresh cilantro, muffins, gruyere cheese, salmon

Taken from www.food.com/recipe/smoked-salmon-open-sandwich-w-peach-salsa-gruyere-cheese-408509 (may not work)