Peach and Onion Salsa for Grilled and Roasted Meats

1 med Onion; cut in small dice
2 1/4 tsp Salt
4 med Or 3 large Peaches
1 Tbsp Balsamic vinegar
1 Jalapeno chile; seeds removed, finely chopped
1/2 cup Basil leaves; loosely packed

Combine onion with 2 teaspoons salt in non-reactive bowl. Allow to stand at
least 1 hour but not more than 1 1/2 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.

course : sauce
source : http://www.melborponsti.com/printer/fruit/peach/peach060.htm

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From: "Esther Westerveld" <westher@xs4all.nl>
Newsgroups: rec.food.recipes
Date: 21 May 2001 03:17:10 GMT