Peachy Mexican Salsa Wednesday, January 21, 2009
1 large peach or nectarine
1 TBSP chopped fresh cilantro
1 jar Salsaman mild salsa
Dice the peach, and cilantro into chunks using a knife. Put them in a blender or small food processor. Pulse a few times to chop. Add the salsa and pulse only a couple of times to mix thoroughly. Cover and refrigerate until ready to serve.
If you cannot find the peach or nectarine, a mango also works nicely in this recipe. This is great either as a dip with tortilla chips or toasted pita wedges or a sauce for broiled or grilled chicken.