Submitted by: Ivette Snyder
5 cups chopped peeled peaches (about 1 3/4 pounds)
1 1/2 c. finely chopped red onion
1/2 c. packed brown sugar
1/2 c. white vinegar
3 Tbs. minced peeled fresh ginger
1/2 tsp. salt
1 minced seeded jalapeno pepper
1/2 c. chopped fresh cilantro
2 Tbs. fresh lime juice
Combine first 6 ingredients in a saucepan; bring to a boil. Cover, reduce heat, and simmer
45 minutes. Stir in jalapeno. Simmer, uncovered, 5 minutes. Remove from heat; stir in cilantro
and juice, cool to room temperature. Yield: 4 cups
Serve with grilled chicken or pork. Store in refrigerator for about a week.
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