Don't let summer go by
without turning fresh peaches into a tangy salsa at least once
or twice! This salsa makes a wonderful accompaniment to go along
with grilled beef, poultry, pork or seafood.
Tangy
Peach Salsa
- 4 peaches, peeled, pitted
and chopped
1/2 cup orange marmalade
1/2 cup sliced green onion
2 tablespoons cider vinegar
1 teaspoon grated gingerroot
- In a medium bowl, combine
chopped peaches, orange marmalade, sliced green onions, cider
vinegar, and grated ginger root; chill. Serve as a sauce with
lamb, pork or fish.
Makes 10 servings.
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