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Prep Time: 10 Minutes Cook Time: 120 Minutes |
Ready In: 130 Minutes Servings: 16 |
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Florence Buchkowsky serves this fruity salsa anywhere she'd use ordinary salsa. My son and I experimented with different ingredients to find the combination we liked best, relates the Prince Albert, Saskatchewan cook. Using the slow cooker minimizes prep time and maximizes the flavor. Ingredients:
3 tablespoons cornstarch |
4 teaspoons white vinegar |
1 can (11 ounces) mandarin oranges, undrained |
1 can (8-1/2 ounces) sliced peaches, undrained |
3/4 cup pineapple tidbits |
1 medium onion, chopped |
1/2 each medium green, sweet red and yellow peppers, chopped |
3 garlic cloves, minced |
tortilla chips |
Directions:
1. In a 3-qt. slow cooker, combine cornstarch and vinegar until smooth. Stir in the fruits, onion, peppers and garlic.
2. Cover and cook on high for 2-3 hours or until thickened and heated through, stirring occasionally. Serve with tortilla chips. Yield: 4 cups.
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