ith the peach salsa (and coconut rice, if desired).
PEACH SALSA:
Combine
Sterilize jars and lids.
In a large saucepan, combine peaches, onion, pepper, cilantro, garlic, cumin, vinegar, and lime zest. Stir together pectin and 1/4 cup sugar. Bring to a boil, and stir in remaining 3 1/2 cups sugar. Boil for 1 minute, stirring constantly. Remove from heat, and stir for 5 minutes.
Pour peach salsa into prepared jars, leaving 1/4 inch air space. Seal, and process in a boiling water bath for 15 minutes.
Drain peaches, reserving 2/3 cup of juice. Place reserved juice in a glass dish with cumin and spice mix. Stir until combined. Add sausages. Cover and chill 1 hour to marinate.
Chop peaches and place in a large bowl with radish, cucumber and almonds.
Combine juice and oil in a small bowl and season with salt and pepper. Whisk until combined. Add dressing to salsa just before serving.
Preheat a grill or grill plate to high. Add sausages and cook, turning, 4-5 mins, or until cooked.
Serve sausages with peach salsa and salad.
ntil fragrant.
Add the salsa, tomatoes, beans, Worcestershire sauce, brown
For the salsa:
Cut the peach in half. Remove the pit
For the Peach Salsa, mix the first four ingredients
Mix peaches, tomatoes, onion, cilantro, and jalapeno pepper together in a bowl; sprinkle with cardamom. Drizzle lime juice and lemon juice over salsa; toss to coat.
Preheat oven to 350 degrees F (175 degrees C).
Brush tortilla wedges with melted butter; sprinkle generously with cinnamon sugar. Arrange coated wedges on a baking sheet.
Bake in the preheated oven until chips are crisp, 15 minutes. Serve chips alongside peach salsa.
ach fillet.
Top with peach salsa. Garnish with lime slices.
Mix all ingredients in a large pot- cook until desired thickness and onions have lost some of their color and become slightly translucent.
I also took a potato masher and slightly mashed the salsa to keep it chunky yet add some smoothness to it as well.
Ladle into jars and viola -- peach salsa bliss (let stand for 15 min, place lids on and put into refrigerator).
Keep refrigerated after opening.
Heat an oiled grill pan on high heat or preheat the grill to medium-high. Grill lamb until cooked to desired doneness. Let stand, loosely covered with foil, 10 mins, then slice thinly.
Meanwhile, for the spicy peach salsa, combine onion, peaches, parsley, chili pepper and vinegar in a medium bowl. Toss gently.
For the spinach salad, toss all ingredients in a medium bowl.
Serve lamb with salsa and spinach salad.
anned tidbits of pineapple to recipe for a sweeter flavor, or
Pour green tomatillo salsa in a saucer and cook
preheat oven to 350.
heat lightly oiled skillet.
brown chops on both sides.
transfer chops to a baking dish.
add more oil to the skillet.
cook garlic and onions until tender.
add salsa, tomatoes, salt, pepper, cumin, oregano, jam, and fresh peach pieces and heat through.
pour salsa mixture over chops and cover baking dish with aluminum foil.
bake in oven for about 50 minutes or until chops are tender.
Combine cucumber, onion and canning salt; let stand 1 hour and drain. Add remaining ingredients. Boil 15 minutes and put in can. Seal.
Heat small or large wheel of brie in 350\u00b0F oven for approximately 10 minutes or until soft. Also heat french bread until warm.
Prepare salsa ingredients and mix together.
Serve the peach salsa alongside the brie and french bread.
This is also great with some blackberry coulis. Delish!
Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
Arrange tomatoes, peach, onion, red bell pepper, yellow bell pepper, and garlic on a baking sheet.
Broil in the preheated oven until vegetables and peach are browned and tender and tomato skins can be peeled off, 10 to 15 minutes.
Dice the roasted vegetable and peach and transfer to a bowl. Add lemon juice, sugar, salt, and parsley; toss to coat. Refrigerate at least 1 hour for flavors to blend.
Combine all ingredients except shrimp in medium bowl.
Cover and chill.
To assemble plate: Spoon a small mound of peach salsa in center of each plate and arrange the shrimp around the mound. Garnish with lime and cilantro.
Spread the following layers into glass 9 x 13 dish: cream cheese mixed with chopped green onions, peach, salsa, black beans, Mexican cheese blend.
Bake at 350 degrees for 20 minutes or until bubbly.
Serve with tortilla chips.
s cooked through.
Serve salsa spooned over medallions.
Place pork in a greased 11\" X 7\" X 2\" baking dish and rub meat with the oil.
Sprinkle with oregano and cumin.
Bake, uncovered, at 400 degrees for 25 minutes or until a meat thermometer reaches 160 degrees.
Let meat stand 10 minutes before slicing.
In a bowl, combine salsa ingredients and serve with the pork.
Enjoy!