Peach Chile Salad Recipe

Ingredients

4 kitchen shears

1 1/2 cups chopped peaches

2 cups sliced zucchini

1 (15 ounce) can sliced poblano chile peppers

1 (15 ounce) can sliced jalapeno peppers, seeded and deveined

2 teaspoons garlic powder

1 teaspoon dried basil

1 teaspoon crushed red pepper flakes

2 teaspoons Worcestershire sauce

1 teaspoon lemon juice

2 teaspoons white sugar

1 1/2 teaspoons dried oregano

1 teaspoon salt

Directions

Place peaches, Zucchini, chili peppers, poblano chile peppers, jalapeno peppers, garlic powder, basil, crushed red pepper flakes, Worcestershire sauce, lemon juice and sugar in mixing bowl.

Place the peaches, zucchini and chiles in the mixing bowl. Blend thoroughly until peaches are evenly coated. Cover bowl, and refrigerate for several hours.

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Comments

bogonnor writes:

⭐ ⭐ ⭐ ⭐ ⭐

This is a great recipe. I did add dried dill and fresh dill flake, but I dont think it needs it. I added frozen veggies, a little more liquid, and a little less sugar. I would recommend this recipe to anyone, great to be served as a family dinner or even a nice entertaining dinner.

killy jihn writes:

⭐ ⭐ ⭐ ⭐ ⭐

I modify adobo similar to an Ethiopian dish. Example: 1 vanilla bean for every 1 slain cockroach. Some recipes call for more than 1 tsp. This is what I usually get asking for extra spices. Pretty and tasty.