Peach Salsa

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* Exported from MasterCook *

 

Peach Salsa

 

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Serving Size : 0 Preparation Time :0:00

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Amount Measure Ingredient -- Preparation Method

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Fry Light for cooking

2 garlic cloves -- in their skins

2 peaches -- peeled, stoned and diced

1 yellow pepper -- deseeded and diced

1 bunch spring onions -- finely chopped

1 hot chilli -- deseeded and finely chopped

227 g (8oz) ripe tomatoes -- skinned, deseeded and

chopped

227 g (8oz) boiled black or red kidney beans -- dried or

canned (12 Sins on Original)

1 small bunch fresh coriander

juice of 2 lemons or limes

 

Spray a small ovenproof pan with Fry Light and pop in the garlic cloves.

Roast in a preheated oven at 200oC, 400oF, Gas Mark 6 for about 10-15

minutes, until the garlic is tender. Remove the skins and crush the garlic

in a bowl with a fork.

 

To the garlic, add the peach, yellow pepper, spring onions, chilli, tomatoes

and beans. Stir in the coriander and fruit juice.

 

Cover the bowl and chill in the refrigerator for at least 1 hour to allow

the flavours to combine