Wednesday, April 28, 2010

Drunken Peachanero Salsa

Drunken Peachanero Salsa

8 ounces diced canned peaches, drained
1 firm peach, chopped
1 onion, chopped
2 habanero peppers, seeded and minced
8 sprigs fresh cilantro, minced
2 tablespoons fresh lime juice
1/4 cup tequila
2 tablespoons extra-virgin olive oil
salt and ground black pepper to taste

Toss together the canned peaches, fresh peach, onion, habanero pepper, and cilantro in a mixing bowl; stir. Pour the lime juice, tequila, and olive oil over the mixture and mix well. Season with salt and pepper. Cover; refrigerate overnight or 8 hours before serving.

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