Fruit

Mix together, chill and serve
From: SF in rec.food.cooking
Peach Salsa II
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1 cup peeled & chopped peaches
1/4 cup chopped red onions
1/4 cup chopped yellow or green pepper
1 Tbsp. lemon or lime juice
2 tsp. snipped fresh cilantro, parsley, OR Basil
1/2 tsp honey
Dash ground red pepper.
In a medium bowl, stir everything together. Cover & chill for up to 6
hours. Makes 11/4 cups.
From: SF in rec.food.cooking
Adapted by Patti Vincent
Peach Salsa III
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Serve it with grilled entrees.
6 cups prepared peaches, about 12 medium or 3 lb (1.4 kg)
1 1/4 cups chopped red onion
4 jalapeo peppers
1 red pepper, chopped
1/2 cup loosely packed finely chopped fresh cilantro or coriander
1 tbsp lime juice
2 tbsp honey
1 clove garlic, finely chopped
1 1/2 tsp ground cumin
1/2 tsp cayenne pepper
Fill boiling water canner with water. Place 8 clean half-pint (250 mL)
mason jars in canner over high heat.
Blanch, peel, pit and chop peaches. Measure 6 cups (1.5 L).
Place Snap Lids in boiling water; boil 5 minutes to soften sealing
compound.
Combine peaches, onion, peppers, cilantro, lime juice, honey, garlic, cumin
and cayenne pepper in a large stainless steel or enamel saucepan. Bring
to a boil, stirring constantly to prevent scorching. Boil gently,
stirring frequently, 5 minutes.
Ladle salsa into a hot jar to within 1/4 inch (0.5 cm) of top rim (head
space). Remove air bubbles by sliding a rubber spatula between glass and
food; readjust head space to 1/4 inch (0.5 cm). Wipe jar rim removing
any stickiness. Center Snap Lid on jar; apply screw band just until
fingertip tight. Place jar in canner. Repeat for remaining salsa.
http://www.paleofood.com/chutneys.htm (6 of 11) [5/17/2004 5:14:13 PM]