|3½ cup||Diced peeled peaches, (2-1/2 pounds)|
|¼ cup||Diced red onion|
|2 tablespoons||Finely chopped fresh cilantro|
|1 tablespoon||Minced seeded jalapeno pepper|
|2 tablespoons||Rice vinegar|
|1 teaspoon||Lemon juice|
|1||Clove garlic, minced|
Combine all ingredients in a bowl, and stir well. Cover and chill. Yield: 3-½ cups (serving size: ¼ cup).
Serving Ideas : Serve with pork tenderloin.
Recipe by: Cooking Light, June 1995, page 64 Posted to EAT-L Digest 19 Mar 97 by lunchuck <jock@...> on Mar 19, 1997
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