Most of these ingredients were in the previously posted red pepper chutney recipe, but this raw-food version is amazing, and so lovely on top of grilled meats, in a taco, or with almost anything. Mix the following ingredients in a medium-sized bowl. Serve immediately, or chill in the refrigerator for up to one day.
4 cups of diced sweet peppers (mixed colors) 1 red chili pepper, diced (optional) 1 cup diced yellow or sweet onion 1 large firm-ripe peach, diced 3-4 cloves of garlic, minced Juice from 1 lime 1 tsp sea salt Freshly ground black pepper About 15-20 10-15 large fresh basil leaves, chopped finely
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| Summer party Idea: Bite-sized squash fritter with smoked salmon, garlic & herb goat cheese and sweet pepper salsa |