Crockpot Nectarine Salsa
8 lb nectarines peeled & chopped
3 med onions diced
1 jalapeno pepper chopped & unseeded
juice of 3 limes
1/2 cup dry cilantro (see note)
Method :
Mix everything together & cook in crockpot
on high for 2 1/2 to 3 hours.
Ladle into hot sterilized canning jars.
Process in hot water bath for 10 minutes.
Makes 6 pints.
NOTES : I made this salsa today & it
tasted pretty good, it will taste
even better when it has had time for
the flavors to blend.
Of course you can use fresh cilantro;
if you do it would come to about 1 1/2 cups.
I plan to use this with chicken, either in
a crockpot or in foil packets.
I use one of those choppers that they sell
at the State Fair and it makes right quick
work of chopping up everything.
I chop the jalapeno by hand as it seems to
be better that way.
You could probably add extra nectarines,
it's just that the store up here had
a sale on them with a limit of 8 pounds, so
that is how I designed this recipe.
This is on the hot side of medium.
If you don't chop up the nectarines fine
before you cook it, then you will have
to process it in a blender after it is
cooked.
http://www.fooddownunder.com/cgi-bin/recipe.cgi?r=83947
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