| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Sauces, And, Preserves | 4 | Servings | ||
INGREDIENTS
| 4 | lg | Ripe peaches — pit & thinly |
| Slice | ||
| 1 | Red bell pepper — cut into | |
| Thin strips | ||
| 1/2 | c | Orange juice |
| 1 | tb | Lime juice — (about 1/2 |
| Lime) | ||
| 1 | tb | Molasses |
| 1 | tb | Red or green chile of your |
| Choice — minced | ||
| 1/4 | c | Fresh parsley — chopped |
| Salt and pepper — to taste |
INSTRUCTIONS
This relish is fairly hot, but it also has a mellow sweetness that contrasts nicely with the spicy, crunchy exterior of the chickent breasts. In a large bowl, combine all the ingredients and mix well. This relish will keep, covered and refrigerated, for about 4 days. Posted to Master Cook Recipes List, Digest #114 Date: Tue, 11 Jun 1996 10:16:05 -0400 From: kmeade@ids2.idsonline.com (The Meades) Recipe By : Big Flavors Of The Hot Sun by Chris Schlesinger
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