Monday, August 6, 2012

RECIPE: Peach and Cucumber Salsa

2 cups diced peeled pitted peaches (about 1 1/2 pounds)

1 cup diced unpeeled cucumber

3/4 cup diced red bell pepper

1/3 cup chopped fresh cilantro

2 tablespoons fresh lime juice

2 tablespoons apricot preserves

1 teaspoon chopped canned chipotle chiles

Mix all ingredients in medium bowl. Season salsa to taste with salt and pepper. (Can be prepared 2 hours ahead). Cover and refrigerate. Stir to blend before serving.

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