|Posted by sedaliaareafarmersmarket on September 23, 2010 at 11:31 AM|
Bev Hayes Peach Salsa Recipe from her Chef Demo on Saturday, July 3rd!
3 firm peaches (about 1 pound)
1 Tablespoon lemon juice
2 ripe tomatoes (about 1/2 pound)
6 large green onions
1 Tablespoon canned jalapeno peppers, chopped
1 Tablespoon cilantro, coarsely chopped
12 Tablespoon extra virgin olive oil
3 Tablespoon sherry vinegar
2 Tablespoon honey
Remove the skins from the peaches (by blanching or peeling).
Cut peaches into thin strips or chunks, discarding pits. Toss with lemon juice.
Dip tomatoes into boiling water, then peel and seed them. Cut into medium julienne strips or chunks.
Combine peaches and tomatoes. Add onions, peppers and cilantro. Mix well.
Whisktogether oil, vinegar and honey. Pour over other ingredients. If usingwithin several hours, no need to refrigerate; otherwise cover andrefrigerate.
Fresh ingredients makes all the difference Thanks for shopping the Sedalia Area Farmers' Market!