Peach-Coconut Salsa

David and Judith Stone
Madeira Beach, Florida


The Stones' Peach-Coconut Salsa was the most unusual of all the entries. Its
beautiful color and heavenly aroma make it an excellent salsa to serve with
grilled shrimp or chicken breasts. We tried it both cooked, as in the
instructions below, and fresh - we liked it equally both ways!

4 fresh peaches, peeled and chopped
1 onion, finely chopped
1/2 cup shredded coconut
1 Tbsp. chopped garlic
1/4 cup olive oil
1/4 cup chopped cilantro
juice of one lime
2 Tbsp. finely chopped ginger
1 jalapeno, finely chopped


1. Saute the onions and garlic in the olive oil. Cook until onion is opaque.
2. Add the remaining ingredients and heat through, being careful not to overcook.

1997 Salsa Recipe Contest Winners!
http://spicyhot.com/coyotemoon/
Second Prize!