Peach Salsa
Updated: January 7, 2009
Peach Salsa
As shared by Sandy Mason and Donna Falconnier with the U of I Extension.
(This salsa recipe has not been tested for safety for canning/processing purposes.)
2 cups peeled and diced ripe peaches
⅓ cup sweet onion
1 clove garlic, minced
3 Tbsp. lime juice
1 - 2 tsp. jalapeno peppers
1 tsp. sugar
1 tsp. fresh cilantro
Mix and refrigerate 2 hours before serving. Serve on corn chips, fish or chicken. Can be stored 2 - 3 days in refrigerator.
23 JUL 04
mrm
