Summer Salsa
1-1/2 cups chopped fresh apricots or peeled peaches 3/4 cup chopped red or green sweet pepper 3/4 cup chopped, seeded cucumber 1/4 cup sliced green onion 1 to 2 fresh jalapeno peppers, seeded and finely chopped 2 tablespoons honey 2 tablespoons lime juice 1 tablespoon snipped fresh cilantro or parsley Method 1. In a medium mixing bowl combine all ingredients. 2. Cover; chill in the refrigerator for up to 4 hours, stirring once or twice. 3. Serve with a slotted spoon. 4. Makes about 2-1/2 cups salsa. _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
