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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Petra Hildebrandt
Servings: 3 cups
I created this special salsa to serve with Grilled Boneless Leg of Lamb.
2 ripe peaches; peeled and diced
1 sm red pepper; chopped
½ red onion; chopped
1 sm jalapeño pepper; minced
⅓ c pineapple juice
2 tablespoon balsamic vinegar
2 tablespoon fresh chopped mint
Mix all ingredients together and refrigerate at least one hour to blend flavors. May be made a day or two in advance.