01
December
2011
|
14:18 PM
America/New_York
Tangy Peach and Kiwi Fruit Salsa
- 4 ripe kiwi fruit, peeled and diced
- 1 Tbsp. lemon juice
- 2 ripe peaches, peeled and diced
- 1/2 tsp. dried tarragon
- 2 1/2 Tbsp. rice vinegar
- 1/2 t. sugar
- 1 1/2 Tbsp. minced fresh mint leaves
- Salt to taste
Combine all ingredients in a bowl and chill at least two hours before serving. Fruit salsas are best when freshly made, but will keep up to 48 hours in the refrigerator. Makes 3 cups. This salsa is especially good with fish, chicken or lamb.
Select pages where this recipe appears: Miscellaneous