Recipes for July 28, 2007:

Fresh Juicy Red Pepper Nectarine SALSA
Yes, another salsa--you can't eat too much salsa!

6 Jersey Fresh nectarines, peeled, pitted, and cut into pieces
1 or 2 Sweet Red Peppers
1 cob of cooked corn, cut from cob (good use for leftovers!)
1 or 2 hot peppers of your choice, such as jalapeño or long hots, seeds removed and chopped.
1 medium size onion, minced
1 clove garlic, minced
1⁄4 cup loosely packed cilantro or parsley, chopped

Add all ingredients in a bowl and serve. Goes well with salty tortilla chips.

How to roast your own peppers

Put washed peppers on a cookie sheet or pan and roast at 450 degrees until blistered and charred. (Other methods: you can place them on the grill or hold them over a burner flame, turning until charred evenly all over.) Remove from heat and place peppers in a bowl and cover for 15 minutes.

Gently remove the blackened skin from the peppers. Cut the peppers open and remove the seeds and stem. Rinsing under the faucet will remove the charred surface faster, but some argue this rinses away tasty juices.

Store peppers in the refrigerator--you can put them in a container and cover them with olive oil to keep them for later use.

Peach Margaritas
Serves 8

Ingredients:
3-4 peaches, pitted, sliced, and frozen (or use nectarines)
2 ounces lime juice
6 ounces peach cider (or juice from slicing the peaches)
8 ounces tequila
4 ounces cointreau
Lime and peach wedges for garnish

Directions:
Place peaches, lime juice and cider/juice and alcohol in a blender and blend. Pour into glasses, garnish and serve.