Peach & Onion Salsa For Grilled & Roasted Meats Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
1 medium: Onion, cut in small dice
2 1/4 tsp: Salt,
4 medium: Peaches,
Or,
3 large: Peaches,
1 tbsp: Balsamic vinegar,
1: Jalapeno chile, seeds removed, finely chopped
1/2 cup: Basil leaves, loosely packed
Directions:
Combine onion with 2 teaspoons salt in non-reactive bowl. Allow to
stand at least 1 hour but not more than 1 1/2 hours. Onion will wilt
slightly, throw off some juice and become much less pungent. Drain
juice from onion, rinse with cold water and drain again. Peel peaches
and chop medium-fine with knife. Do not use food processor. Combine
peaches in non-reactive bowl with onion, vinegar, jalapeno and
remaining salt. Finely mince basil and stir in. Serve at once. Makes
2 cups, 6 to 8 servings. Copyright Los Angeles Times
Recipe By : Los Angeles Times - Prodigy
From: Dan Klepach Date: 06-15-95 (159) Fido:
Cooking
Source from luhu.jp
stand at least 1 hour but not more than 1 1/2 hours. Onion will wilt
slightly, throw off some juice and become much less pungent. Drain
juice from onion, rinse with cold water and drain again. Peel peaches
and chop medium-fine with knife. Do not use food processor. Combine
peaches in non-reactive bowl with onion, vinegar, jalapeno and
remaining salt. Finely mince basil and stir in. Serve at once. Makes
2 cups, 6 to 8 servings. Copyright Los Angeles Times
Recipe By : Los Angeles Times - Prodigy
From: Dan Klepach Date: 06-15-95 (159) Fido:
Cooking
Source from luhu.jp
Tags
Salsa/sauce