Peach Salsa

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Peach Salsa

 

 

825 g (29 oz) can peach halves in natural juice, drained, finely

chopped

1 small red onion, finely chopped

1/2 fresh long red chilli, finely chopped

1/2 fresh long green chilli, finely chopped

1/2 cup white vinegar

8 teaspoons caster (superfine) sugar

1 teaspoon drained canned green peppercorns

8 teaspoons coarsely chopped fresh coriander (cilantro)

 

 

Combine ingredients in a medium bowl.

 

 

 

TIP: Make salsa up to a day ahead, flavours will develop overnight.

 

TIP: You can use 4 fresh peaches in this recipe. Cook peaches in

boiling water for 3 to 4 minutes or until skin loosens, then transfer

to iced water before peeling, then chop finely.

 

 

 

Makes 2 cups. Serves 6.