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A couple years ago I tweeked a recipe for Peach Salsa and this is what I came up with that I make every time I have sweet Georgia peaches available.
Fresh Peach Salsa
2 - 3 Peaches, skinned & chopped fine
1/2 medium Onion (Vidalia or red), minced fine
2 Tbsp. Parsley, chopped (the original recipe called for cilantro but you know I'd only use PARSLEY)
1 or 2 Red or Green Jalapeno, minced fine (or add peppers of your choice)
1 Tbsp. Honey
2 Tbsp. Rice Vinegar
1 Tbsp. Fresh Lemon Juice
Scant Pinch of Salt
Mix all ingredients and allow to sit a couple hours or a week in the refrigerator for the flavors to meld.
Serve with tortilla chips or use as a topping for fish, chicken or pork.
Fresh Peach Salsa
2 - 3 Peaches, skinned & chopped fine
1/2 medium Onion (Vidalia or red), minced fine
2 Tbsp. Parsley, chopped (the original recipe called for cilantro but you know I'd only use PARSLEY)
1 or 2 Red or Green Jalapeno, minced fine (or add peppers of your choice)
1 Tbsp. Honey
2 Tbsp. Rice Vinegar
1 Tbsp. Fresh Lemon Juice
Scant Pinch of Salt
Mix all ingredients and allow to sit a couple hours or a week in the refrigerator for the flavors to meld.
Serve with tortilla chips or use as a topping for fish, chicken or pork.