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Serve this summery salsa over grilled chicken breasts, lamb chops, or flank steak for an infusion of spicy sweetness.

Everyday Food, July/August 2004

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Recipe Summary test

prep:
20 mins
total:
20 mins
Yield:
Makes 3 1/4 cups
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Ingredients

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Directions

Instructions Checklist
  • Prepare Grilled Peaches; using a paper towel, rub off skins, and cut peaches into 1/4-inch pieces.

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  • In a medium bowl, combine peaches, plum tomatoes, jalapeno, fresh basil, and fresh lime juice; season with coarse salt and ground pepper. Serve with tortilla chips or on top of grilled fish or chicken, if desired.

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