Peach Mint Salsa Food

PEACH MINT SALSA

Steps:

• Combine peaches, onion, peppers, honey, salt, line rind and juice in a medium saucepan.
• Bring to a boil over high heat, reduce heat and boil gently, uncovered for 5 minutes, stirring occasionally.
• Stir in mint and cook for 1 minute.
• Ladle salsa into jars.
• Process 10 minutes for pint jars in boil water bath.

PEACH MINT SALSA

Steps:

• Combine peaches, onion, peppers, honey, salt and lime in saucepan. Bring to a boil and simmer, uncovered for 5 minutes, stirring occasionally.
• Stir in mint and cook for 1 minute.
• Remove from heat and ladle into jars. Process for 20 minutes in boiling water bath.

MANGO AND MINT SALSA

Steps:

• Cut the mango into 1/4-inch dice and place in a bowl. Add the remaining ingredients and fold together with a rubber spatula. Refrigerate, covered, for up to 3 hours before serving.

PEACH SALSA WITH CILANTRO AND LIME

Steps:

• Mix peaches, onion, and cilantro together in a large bowl; drizzle with lime juice. Sprinkle salsa with sugar; toss to coat. Refrigerate for 30 minutes before serving.

LAMB WITH MINT SALSA

Steps:

• In a small bowl, combine the oil, garlic and seasonings. Rub over lamb. Place in a roasting pan; cover and refrigerate for 1 hour. In a bowl, combine the salsa ingredients; cover and refrigerate until serving., Bake lamb, uncovered, at 425° until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 20-30 minutes. Cover loosely with foil and let stand for 5-10 minutes before slicing. Serve with mint salsa.

PEACH AND CUCUMBER SALSA

Steps:

• Mix all ingredients in medium bowl. Season salsa to taste with salt and pepper. (Can be prepared 2 hours ahead. Cover and refrigerate. Stir to blend before serving.)
• *Chipotle chiles canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores, and some supermarkets.