I fill a cookie sheet with chips, spoon on my favorite peach salsa, then cover with shredded mozzarella. Bake till cheese is golden brown.

Denise in NH

wrote:
>
> I fill a cookie sheet with chips, spoon on my favorite peach salsa, then cover with shredded mozzarella. Bake till cheese is golden brown.
>
> Denise in NH

Denise! Got a recipe for your peach salsa? I've never heard of such
a thing but it sure does sound appealing to me. :-D

G.

On Mon, 02 Feb 2015 09:46:45 -0500, Gary > wrote:

> wrote:
> >
> > I fill a cookie sheet with chips, spoon on my favorite peach salsa, then cover with shredded mozzarella. Bake till cheese is golden brown.
> >
> > Denise in NH
>
> Denise! Got a recipe for your peach salsa? I've never heard of such
> a thing but it sure does sound appealing to me. :-D
>
> G.

Here's the peach salsa recipe I use, Gary. I love it with grilled
lamb chops, but it also goes well with pork.

Fresh Peach Salsa


1 firm peach
1 t lemon juice
2 green onions, sliced (include the tops)
1 t fresh jalapeno pepper, chopped (or to taste)
1 T cilantro, coarsely chopped
2 T extra virgin olive oil
2 t vinegar
2 t honey

* pinch ground cumin up to 1/4t (optional)

Dip peaches into boiling water and peel off the skins.

Cut peaches into small dice, discarding pits. Toss with lemon juice.

Combine peaches, onions, peppers and cilantro.

Mix well.


Whisk together oil, vinegar and honey. Pour over other ingredients.
If using within several hours, no need to refrigerate; otherwise cover
and refrigerate.

*a pinch of cumin is almost essential for me. Just a little bit is an
umami flavor that puts it over the top with lamb.




--
A kitchen without a cook is just a room

sf wrote:
>
> On Mon, 02 Feb 2015 09:46:45 -0500, Gary > wrote:
>
> > wrote:
> > >
> > > I fill a cookie sheet with chips, spoon on my favorite peach salsa, then cover with shredded mozzarella. Bake till cheese is golden brown.
> > >
> > > Denise in NH
> >
> > Denise! Got a recipe for your peach salsa? I've never heard of such
> > a thing but it sure does sound appealing to me. :-D
> >
> > G.
>
> Here's the peach salsa recipe I use, Gary. I love it with grilled
> lamb chops, but it also goes well with pork.
>
> Fresh Peach Salsa
>
> 1 firm peach
> 1 t lemon juice
> 2 green onions, sliced (include the tops)
> 1 t fresh jalapeno pepper, chopped (or to taste)
> 1 T cilantro, coarsely chopped
> 2 T extra virgin olive oil
> 2 t vinegar
> 2 t honey
>
> * pinch ground cumin up to 1/4t (optional)
>
> Dip peaches into boiling water and peel off the skins.
>
> Cut peaches into small dice, discarding pits. Toss with lemon juice.
>
> Combine peaches, onions, peppers and cilantro.
>
> Mix well.
>
> Whisk together oil, vinegar and honey. Pour over other ingredients.
> If using within several hours, no need to refrigerate; otherwise cover
> and refrigerate.
>
> *a pinch of cumin is almost essential for me. Just a little bit is an
> umami flavor that puts it over the top with lamb.

Thank you. Saved!

On Tue, 03 Feb 2015 06:35:57 -0500, Gary > wrote:

> sf wrote:
> >
> > On Mon, 02 Feb 2015 09:46:45 -0500, Gary > wrote:
> >
> > > wrote:
> > > >
> > > > I fill a cookie sheet with chips, spoon on my favorite peach salsa, then cover with shredded mozzarella. Bake till cheese is golden brown.
> > > >
> > > > Denise in NH
> > >
> > > Denise! Got a recipe for your peach salsa? I've never heard of such
> > > a thing but it sure does sound appealing to me. :-D
> > >
> > > G.
> >
> > Here's the peach salsa recipe I use, Gary. I love it with grilled
> > lamb chops, but it also goes well with pork.
> >
> > Fresh Peach Salsa
> >
> > 1 firm peach
> > 1 t lemon juice
> > 2 green onions, sliced (include the tops)
> > 1 t fresh jalapeno pepper, chopped (or to taste)
> > 1 T cilantro, coarsely chopped
> > 2 T extra virgin olive oil
> > 2 t vinegar
> > 2 t honey
> >
> > * pinch ground cumin up to 1/4t (optional)
> >
> > Dip peaches into boiling water and peel off the skins.
> >
> > Cut peaches into small dice, discarding pits. Toss with lemon juice.
> >
> > Combine peaches, onions, peppers and cilantro.
> >
> > Mix well.
> >
> > Whisk together oil, vinegar and honey. Pour over other ingredients.
> > If using within several hours, no need to refrigerate; otherwise cover
> > and refrigerate.
> >
> > *a pinch of cumin is almost essential for me. Just a little bit is an
> > umami flavor that puts it over the top with lamb.
>
> Thank you. Saved!

You're welcome, any time.

--
A kitchen without a cook is just a room

Gary, no, I'm sorry I don't have a recipe for the peach salsa, I just buy it pre-made. I like Paul Newman brand Peach Salsa, medium heat. I think they have it in most stores. I would imagine, though, that if you were to add a finely chopped cooked peach to regular salsa, it would be close enough. I like the sweetness that the peach adds to the spicy flavor, it also comes in pineapple.

Denise in NH

wrote:
>
> Gary, no, I'm sorry I don't have a recipe for the peach salsa, I just buy it pre-made. I like Paul Newman brand Peach Salsa, medium heat. I think they have it in most stores.

Thanks Denise, I'll try the Newman brand. Putting on shopping list
now.