| Recipe Title: Honeydew Peach Salsa Contributed by: TwinLakesChef
Additional Credits for Recipe
| Copyright 1997 Lynne Rossetto Kasper, all rights reserved. |
Note from the Diva
Try the salsa with grilled seafood and poultry, or over rice noodles. Chile could be
added to taste. Is best eaten within several hours of preparation. Use organic ingredients
if at all possible. |
List of Ingredients
juice of l lime
1/2 teaspoon minced garlic
1/4 to 1/2 cup finely diced red onion
l Red Fresno and l Hot Yellow minced chile (seeds removed)
1 to 2 teaspoons sugar,
1/2 ripe sweet honeydew melon, cubed into bite-sized pieces
4 small, ripe peaches, peeled and cubed into bite-sized pieces
salt and freshly ground black pepper
1/3 cup minced fresh coriander, or coriander and mint combined |
Preparation
In a medium bowl blend the lime juice, garlic, onion and chilies. Let stand 20 minutes,
then blend in sugar and fruits with salt (a generous pinch) and pepper (to make piquant)
to taste. Refrigerate up to 3 hours. Fold in fresh herbs just before serving. | Cookbook Category
Salsa
General Cooking/Prep Method
Refrigerate
Extra Features of Recipe
Difficulty Level-Moderate
Make Ahead
|
Appetizers