Tangy Peach Salsa by Linda Larsen
Serve as an appetizer with crackers and pita chips, or top grilled fish or chicken with a spoonful or two.
Yields 2 cups; serves 8
Calories: 81.68
Fat: 0.20 grams
Saturated Fat: 0.02 grams
Cholesterol: 0.0 mg
Sodium: 84.41 mg
4 peaches, peeled
½ cup orange marmalade
½ cup thinly sliced green onions
¼ teaspoon salt
⅛ teaspoon red pepper flakes
2 tablespoons lime juice
1 tablespoon minced fresh ginger root
Cut peaches in half and remove pit. Chop peaches and combine in medium bowl with remaining ingredients. Mix to combine, then cover and refrigerate for 1 to 2 hours before serving.
Marmalade
Marmalade is made from orange peel, juice, sugar, and a thickening agent. The British version is bitter and sweet, while the American version is almost always sweet. Marmalade originated in Britain in the seventeenth century, when citrus fruits became more readily available.
