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Sweet and Spicy Peach Salsa Recipe


This versatile sweet and spicy salsa recipe with peaches makes a perfect dip for salty chips or topping for a juicy steak or hamburger.

INGREDIENTS

1-15 ounce can peaches, drained*
3 tomatoes, quartered
2 teaspoons of jalapeno pepper, finely chopped
1 tablespoons cilantro, chopped
4 teaspoon rice wine vinegar
Salt to taste

DIRECTIONS

Place all ingredients in blender or food processor and blend until completely mixed and coarsely chopped. Remove from blender and serve at room temperature.

Good with torn pita rounds or corn chips. Depending upon the way this salsa is used, it will make 6 to 10 servings.

Hint
*Brie cheese makes a delicious and elegant appetizer when topped with this salsa. Spoon salsa wedges over brie cheese, serve with water crackers.
*If you are one of those people who like catsup on their franks--you may enjoy the with a couple of spoonfuls of this sweet and spicy peach salsa.
*Save the juice from the canned peaches to make peach iced tea. It is easy, pretty and tasty.



Peach Iced Tea Recipe

INGREDIENTS

10 Tea bags or canned unsweetened powered tea for 10 to 12 servings
2-15 ounce canned sliced peaches*
1 Orange, peeled and sliced

DIRECTIONS

Prepare hot water for tea bags or if using powered tea prepare as directed for 10 glasses iced tea.

Use one can sliced peaches with juice plus juice from remaining can of sliced peaches. Save remaining peaches for another time, they freeze well.

If making tea from tea bags, allow to steep before removing tea bags. Pour tea in pitcher When tea is ready for sweetener add peaches along with peach juice, stir. If you find the tea is not as sweet as you like it, add sugar syrup to the mix. Sugar syrup is an equal mix of boiling water and sugar heated of heat until mixture is clear and thick.

Add orange slices and sugar syrup to iced tea, stir and allow tea to cool before putting in refrigerator to chill. When serving peach tea, add one or two peach slices to glass.

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Content copyright © 2014 by Vannie Ryanes. All rights reserved.
This content was written by Vannie Ryanes. If you wish to use this content in any manner, you need written permission. Contact Vannie Ryanes for details.

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