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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

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