Recipe - Fresh Peach Salsa

3 One half cup Diced peeled peaches, (21/2
pounds)
One fourth cup Diced red onion
2 tablespoon Finely chopped fresh
cilantro
1 tablespoon Minced seeded jalapeno
pepper
2 tablespoon Rice vinegar
1 teaspoon Lemon juice
1 Clove garlic, minced

Combine all ingredients in a bowl, and stir well. Cover and chill. Yield:
3One half cups (serving size: One fourth cup).

Serving Ideas : Serve with pork tenderloin.

Recipe by: Cooking Light, June 1995, page 64 Posted to EATL Digest 19 Mar
97 by lunchuck jock@THIRDWAVE.COM on Mar 19, 1997