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Salsa, Peach (P, KLP, TNT)
Source: Unknown
Yield: 5 cups

6 ripe peaches (approximately 2 pounds), each cut into 8 slices
1 red onion, cut into long, thin strips
1/4 cup fresh basil, julienne
1 tsp. garlic, minced
1/4 cup red wine vinegar
1 red bell pepper, sliced into thin strips
1/4 cup orange juice, freshly squeezed
2 tbsp. lime juice, freshly squeezed
1/4 cup extra-virgin olive oil
Salt, to taste
Pepper, to taste

Toss all ingredients in a large mixing bowl. Transfer to a serving bowl; chill until ready to serve.

Cover and refrigerate up to 2 days.

Posted by Lita Lotzkar, Z'L

Nutritional Info Per Serving: N/A