Peach Salsa?

When serving peach salsa with salmon for dinner, but on a time constraint,


can peach salsa be made the night before?


Or will it become too mushy?

Peach Salsa?
First, don%26#039;t stress about this!!!! It will be fine overnight, and the fact that you%26#039;re making it in advance will allow the flavors to mingle and develop a deeper, more flavorful salsa......Oh, and you might want to try your same recipe for peach salsa but substitute mangoes for the peaches.............Delish!!!! Enjoy!!





Christopher
Reply:2 cups diced peeled peaches


1 cup diced tomato


1/2 cup thinly sliced green onion


1/4 cup diced red bell pepper


2 tablespoons lime juice, about 1 medium lime


1 to 2 teaspoons finely minced hot or mild chile pepper, or to taste


1 tablespoon chopped fresh cilantro, or to taste


dash ginger


dash garlic powder


1 tablespoon orange or pineapple juice, optional


dash freshly ground black pepper


sugar or honey, if desired, to taste


PREPARATION:


Combine all salsa ingredients, tasting and adding sugar or honey if you would like the salsa a little sweeter. It really depends on the sweetness of the peaches. Some chopped mango can be used along with peaches in this recipe.


Let stand for 45 minutes or refrigerate for a few hours before serving.


Delicious with grilled fish or pork.


Makes enough for 4 to 6.
Reply:It should be ok. The acid from the lime or lemon juice in the salsa should keep the peach from getting mushy.





Keep it a sealed container in the fridge like a tupperware container.





Actually, it will allow the different flavors to blend and I bet it%26#039;ll be really good.
Reply:Check out The Food Network on-line or on satellite...they have lots of cooking sites to reference.



super nanny