Sunday, 24 July 2011

Peach salsa (3 colours)

This summer salsa is great served over tuna steaks.


Ingredients
Frozen peach slices - 400 g pack, defrosted
Tomatoes - 3 large, chopped
Red pepper - 1, chopped
Chilli pepper - 1, finely chopped
Spring onions - 4, thinly sliced
Lime juice - 2 tbsp
Pure orange juice - 1 tbsp

Methods
1) Combine all ingredients in a bowl and leave for a couple of hours with a plate on top to warm to room temperature. Serves 6.

3 comments:

  1. I can vouch for this recipe. It really was fantastic with freshly cooked tuna. Thanks again for the excellent meal!

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  2. Thanks Mark. Thinking about it that was probably the first time I've ever cooked for you. Let's hope it's not another 15 years before I do it again!!

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  3. Yeah, I think you are probably right. Everytime we visited you in York I think we went out for lunch. Hopefully we'll get down to see you in Exeter before another 15 years pass!

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