| 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
A Message from our Provider:
“Don’t let your worries get the best of you. Remember, Moses started out as a basket case”