Southern Belle Magazine Digital #02 August 2013 | Page 19

Peachy Ke en R e c i p es

“ T he r i p es t p each i s hig hes t on the t re e . ” - James W hi tc omb R i ley

GINGER PEACH SALSA
INGREDIENTS:
3 cups peeled, chopped ripe peaches ½ cup finely chopped red onion 1 cup chopped red bell pepper 1 cup chopped yellow bell pepper 1 small clove garlic, minced finely 1/3 cup peach nectar 1/3 cup pineapple juice 2 Tbsp. white sugar ½ Tsp. dry mustard 2 Tbsp. crystallized ginger 2 Tbsp. chopped fresh basil Salt & pepper to taste

DIRECTIONS:

Combine all ingredients. Refrigerate a minimum of two hours, but overnight is best so that all flavors combine. Serve over grilled or roasted pork, chicken or fish. * For added heat, add ¼ cup chopped jalapeno pepper, seeds removed.

Karen Giordano’s Recipe for Southern Belle Magazine