[CH] Peach Salsa

Jim Weller (Jim.Weller@salata.com)
31 Dec 00 00:56:05 -0800 

 -=> Quoting Kenneth Haynes to All <=-

 KH> Does anyone know a recipe for a good, hot peach or even better,
 KH> ginger peach salsa? Thanks!

Here's three, none of which are terribly hot but you can fix that!

Minty....

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Peach Salsa
 Categories: Salsa, Relishes, Fruit, Tex-mex
      Yield: 3 Cups
 
      2 c  Peach, ripe; peeled & diced
    1/2 c  Onion, red; diced
    1/2 c  Bell pepper, red; diced
    1/2 ts Jalapeno or serrano; minced
      2 ts Olive oil
      2 tb Lime juice
    1/4 c  Mint, fresh; minced
      2 ts Ginger, fresh; grated
 
  Combine all ingredients.
  Let flavors mellow for 30 minutes and serve.
 
  (Needs less bell pepper, more serranos! - JW)

MMMMM

With tomatoes....

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Peach Ginger Salsa
 Categories: Salsa, Relishes, Fruit
      Yield: 2 Cups
 
      1 c  Cubed peaches (about 2)
      1 c  Cubed seeded tomato
    1/4 c  Sliced green onions
      2 ts Sugar
      2 ts Cider vinegar
      1 ts Minced peeled fresh ginger
    1/8 ts Salt
      1 ds Fresh ground pepper
 
  Combine all ingredients and stir well. Chill
  Serve over poultry, pork or fish.
  
  From Cooking Light July 1997
  Typos by Kim Reese
  To: Meal-Master Format Recipes (Mailing List) D
 
MMMMM

And Cooked....

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Grilled Peach Salsa
 Categories: Salsa, Relishes, Grilled, Fruit, Chilies
      Yield: 1 Batch
 
      4    Peaches; cut in half,
           -pitted (skin left on)
      2 tb Olive oil; divided
      3 tb Red onion; finely chopped
      1 sm Jalapeno; seeds removed,
           -finely chopped
      2 tb Balsamic vinegar
    1/4 c  Cilantro; coarsely
           -chopped
      2 tb Mint chiffonade
           salt
           freshly ground pepper
 
  Prepare a grill or preheat the broiler.  Brush the side of the peaches
  w/1 tablespoon of the olive oil.  And place cut side down on the
  grill and grill peaches until they caramelize, but still hold their
  shape, 3-4 minutes.  Remove the peaches and cut into 1/2 inch cubes.
  Place the peaches in a medium bowl and toss with the rest of the
  ingredients and the remaining 1 tbl. of olive oil - season w/ salt and
  pepper. Let sit at room temperature for 30 minutes before serving.

  Serve with Bobby Flay's Yucatan-Style Chicken Skewers with Grilled
  Peach Salsa!
  
  Recipe By: Good Morning America
  From: Snardo
 
MMMMM


                                                Jim in Yellowknife