4 Lb. Suncrest Peaches, Pitted
2 Tb. Fresh Lemon Juice
2 Tb. Fresh Lime Juice
1 Tb. Apple Cider vinegar
1⁄4 Cp. Apple Cider
3 Tb. Extra virgin olive oil
1/2 Cp. Cucumber, Peeled and seeded, Small Diced
1⁄4 Cp. Red Onion, Fine diced
1 tsp. Garlic, Minced
1 Tb. Jalapeno Pepper, minced
2 Tb. Honey
1⁄4 Cp. Green bell pepper, Fine Diced
1⁄4 Cp. Red Bell Pepper, Fine Diced
1⁄4 Cp. Yellow Pepper, Fine Diced
3 Tb. Cilantro Minced
TT Salt
1. Pulse peaches in a food processor until thoroughly blended, being careful not to incorporate too
much air. Add vinegar, citrus juices, apple cider, olive oil, Honey and pulse until incorporated.
2. Strain purée through a fine-mesh strainer, discarding pulp.
3. Add garlic, onions, peppers, cucumber, cilantro, chilies, to purée. Season with salt and pepper.
4. Cover mixture tightly and reserve, refrigerated, for at least 2 hours before serving to allow flavors to blend.
1⁄4 Cp. Red Onion, Fine diced
1 tsp. Garlic, Minced
1 Tb. Jalapeno Pepper, minced
2 Tb. Honey
1⁄4 Cp. Green bell pepper, Fine Diced
1⁄4 Cp. Red Bell Pepper, Fine Diced
1⁄4 Cp. Yellow Pepper, Fine Diced
3 Tb. Cilantro Minced
TT Salt
1. Pulse peaches in a food processor until thoroughly blended, being careful not to incorporate too
much air. Add vinegar, citrus juices, apple cider, olive oil, Honey and pulse until incorporated.
2. Strain purée through a fine-mesh strainer, discarding pulp.
3. Add garlic, onions, peppers, cucumber, cilantro, chilies, to purée. Season with salt and pepper.
4. Cover mixture tightly and reserve, refrigerated, for at least 2 hours before serving to allow flavors to blend.
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