Peach & onion salsa for grilled & roasted meats

6 servings

Ingredients

Quantity Ingredient
1 medium Onion -- cut in small dice
2¼ teaspoon Salt
4 mediums Peaches
Or
3 larges Peaches
1 tablespoon Balsamic vinegar
1 Jalapeno chile -- seeds removed, finely chopped
½ cup Basil leaves -- loosely packed

Directions

Combine onion with 2 teaspoons salt in non-reactive bowl. Allow to stand at least 1 hour but not more than 1½ hours. Onion will wilt slightly, throw off some juice and become much less pungent. Drain juice from onion, rinse with cold water and drain again. Peel peaches and chop medium-fine with knife. Do not use food processor. Combine peaches in non-reactive bowl with onion, vinegar, jalapeno and remaining salt. Finely mince basil and stir in. Serve at once. Makes 2 cups, 6 to 8 servings. Copyright Los Angeles Times Recipe By : Los Angeles Times - Prodigy From: Dan Klepach Date: 06-15-95 (159) Fido: Cooking

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