Wednesday, Oct 26, 2016
One of America's Great Newspapers ~ Toledo, Ohio

Peach Salsa

3 medium peaches, peeled (if desired) and chopped

small sweet red pepper, chopped

small sweet green pepper, chopped

cup fi nely chopped red onion

cup chopped fresh cilantro

1 tablespoon chopped jalapeno (seeds and veins removed)

2 tablespoons fresh lime juice

1 clove garlic, crushed

Combine all ingredients in medium bowl. Refrigerate 30


Serve with pork fajitas or on the side.

Yield: 4 servings (4 cups)

Source: Kathie Smith, Food Editor, The Blade

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