directions
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1
Peel peaches and coarsely chop
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2
Toss peaches with red bell pepper, red onion, vinegar, oil, jalapeno chilies and fresh cilantro in a medium bowl
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3
Refrigerate 2 hours or up to 1 week. Yield: 3 cups SUGGESTED USE: Serve this pretty summer salsa with chicken or fish kabobs or shrimp
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4
It is also good with a smoky marinated pork tenderloin.
Fresh Peach Salsa
ingredients
- 1-1/2 pounds fresh peaches
- 1/4 cup finely diced red bell pepper
- 1/4 cup chopped red onion
- 1/4 cup raspberry vinegar
- 2 tablespoons vegetable oil
- 1 to 2 fresh jalapeno chilies, seeded and minced
- 1 tablespoon minced fresh cilantro leaves