Peach & onion salsa for grilled & roasted meats
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | medium | Onion -- cut in small dice |
| 2¼ | teaspoon | Salt |
| 4 | mediums | Peaches |
| Or | ||
| 3 | larges | Peaches |
| 1 | tablespoon | Balsamic vinegar |
| 1 | Jalapeno chile -- seeds removed, finely chopped | |
| ½ | cup | Basil leaves -- loosely packed |
Directions
Combine onion with 2 teaspoons salt in non-reactive bowl. Allow to stand at least 1 hour but not more than 1½ hours. Onion will wilt slightly, throw off some juice and become much less pungent. Drain juice from onion, rinse with cold water and drain again. Peel peaches and chop medium-fine with knife. Do not use food processor. Combine peaches in non-reactive bowl with onion, vinegar, jalapeno and remaining salt. Finely mince basil and stir in. Serve at once. Makes 2 cups, 6 to 8 servings. Copyright Los Angeles Times Recipe By : Los Angeles Times - Prodigy From: Dan Klepach Date: 06-15-95 (159) Fido: Cooking