This Fruit Salsa threw us for a bit of a loop. Fruit and salsa? But with our gardens bursting with peppers and fresh peaches available at every road-side stand we pass, we decided to give it a whirl. Boy, are we glad that we did. What we discovered was an unexpected take on the sweet and sour flavors that make our area’s relishes so famous. The two hours in the slow cooker melded the flavors beautifully. The fresh juicy peaches blending with the sharp depth of the onions and green peppers to create a truly satisfying pop of flavor.
Serve Fruit Salsa with tortilla chips or top grilled chicken breasts or fish with a spoonful. There’s something about fruit and meat together that is surprising and utterly satisfying.
Fix-It and Forget-It Lightly Revised & Updated, page 243
Makes 4 cups, or 16 servings
Prep Time: 30-45 minutes
Cooking Time: 2 hours
Ideal slow-cooker size: 2- or 3-qt.
11-oz. can mandarin oranges
8½-oz. can unsweetened sliced peaches (or fresh peaches peeled and sliced), undrained
8-oz. can unsweetened pineapple tidbits, undrained
1 medium-sized onion, chopped
half a medium-sized green bell pepper, chopped
half a medium-sized red bell pepper, chopped
half a medium-sized yellow bell pepper, chopped
3 garlic cloves, minced
3 Tbsp. cornstarch
4 tsp. vinegar
1. Combine all ingredients in slow cooker.
2. Cover. Cook on high 2 hours, stirring occasionally.
4. Serve with baked tortilla chips.
35 calories (0 calories from fat), 0 total fat (0g saturated, 0g trans), 0mg cholesterol, 5mg sodium, 8g total carbohydrate (0.5g fiber, 6g sugar), 0g protein, 10%DV vitamin A, 20%DV vitamin C, 0%DV calcium, 2%DV iron