Peach and Jalapeno Salsa
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Peach and Jalapeno Salsa
Times
- Ready Time : 0 min
Servings
4 cup (s)s
Ingredients
- 3 cups fresh peaches, chopped
- 2 tablespoons lime juice
- 2 cups fresh tomatoes
- 1 large red pepper, diced
- 2 sweet onions, diced (I use Vidalia onions)
- 1 jalapeno, diced (optional)
- 1/4 cup rice wine vinegar
- 3 garlic cloves, minced
- 3 tablespoons honey
- 1/4 cup cilantro
Directions
- Combine all ingredients , except the cilantro in a large non-reactive saucepan
- Bring mixture to boil over medium heat. Cook for 3 minutes, stirring frequently.
- Reduce the heat to a simmer and continue cooking until the mixture is thick (about 20-30 minutes). Add the cilantro and adjust seasoning with salt and pepper.
- Store the Salsa, covered in the refrigerator for up to 5 days or freeze for 2 months.
- Serve the salsa with grilled vegetables or grilled chicken.
About Chef Laura Frankel
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Pareve , Sauce & Dressing , Fourth of July, Lag BaOmer, Super Bowl , Mexican & Southwest , BBQ - Grilled, Cooking for a Crowd, Dinner Tonight , Picnic, Vegetarian , Fruit, Vegetable ,
About jamie geller
Jamie Geller is a bestselling author of the wildly successful QUICK & KOSHER cookbook...
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