Tangy Peach & Kiwi Salsa
Tangy Peach & Kiwi Salsa
This is especially good with fish, chicken or lamb
Makes about 3 cups
4 ripe kiwi, peeled & diced
2 ripe peaches, peeled & diced
2 1/2 Tbsp rice vinegar
1 1/2 Tbsp minced fresh mint leaves
1 tbsp lemon juice
1/2 tsp dried tarragon
1/2 tsp granulated sugar
Salt to taste (optional)
Green Salsa
Green Salsa
1/2 cup lightly packed fresh cilantro
1 (4 oz) can diced green chiles
3 or 4 fresh jalapeno chiles, seeded
3 Tbsp fresh lime juice
1 clove garlic, minced
1/2 tsp salt
Combine all ingredients in blender or food processor container
Process until almost smooth
Let st&, covered, at room temp for 1 to 2 hrs to blend flavors
Makes about 3/4 cup
Mexican Cabbage Relish
Mexican Cabbage Relish
Posted by Chyrel at recipegoldmine
com 10/4/2001 11:18 am
Serves 3 – 4 as a side dish
Mix together:
1 cup green cabbage, finely chopped
3 Tbsp kosher salt
Let sit for 10-15 min, then rinse thoroughly & drain
Stir in:
1/4 cup red onion, finely chopped
1 tsp cumin seeds, lightly toasted in a dry cast-iron pan
1/4 cup olive oil
Cover & let sit several hrs, or refrigerate overnight
Serve at room temp