Monday, September 21, 2009

The Recipe Bin 2

Ginger Peach Salsa
4 c diced peaches, skinned
4 c diced tomatoes
2 med chopped onions
2 Tbsp rhubarb jam
1 tsp coarse pickling salt
5 Tbsp sugar
1 c mango-pineapple juice
3 Tbsp vinegar
1 med ginger root shredded
4 c chopped peppers, green, red, yellow or just green
2-3 chopped hot peppers (1 jalapeno, 1 chilli)
Put together in heavy pot and cook 2 hours at simmering boil. Place in sterile jars with snap lids that have been boiling just prior to putting on jar. Cool and store.

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