Yield: 14 Servings
Measure | Ingredient |
---|---|
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 \N | 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