Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 4 larges | Ripe or semi-ripe peaches; pitted and thinly |
| \N \N | ; sliced |
| 1 \N | Red bell pepper; cut into thin |
| \N \N | ; strips |
| 1 \N | Green bell pepper; cut into thin |
| \N \N | ; strips |
| 1 \N | Red onion; peeled and very |
| \N \N | ; thinly sliced |
| ½ cup | Orange juice |
| ¼ cup | Virgin olive oil |
| 6 tablespoons | Lime juice; (about 3 limes) |
| 1 tablespoon | Molasses |
| 1 tablespoon | Minced red or green chili pepper of your |
| \N \N | ; choice |
| ½ cup | Chopped Italian or curly parsley |
| 1 teaspoon | Minced garlic |
| \N \N | Salt and freshly cracked black pepper to |
| \N \N | ; taste |
In a large bowl, combine all the ingredients and mix well. This relish will keep, covered and refrigerated, about 4 days. Makes about 4 cups.
Recipe by: Good Morning America Converted by MM_Buster v2.0l.