Peach Mint Salsa
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   2    ripe peaches; peeled and diced
   1 sm red pepper; chopped
 1/2    red onion; chopped
   1 sm jalapeno pepper; minced
 1/4 c  pineapple juice
   3 tb grape juice
   2 tb fresh chopped mint

I created this special salsa to serve with
Grilled Boneless Leg of Lamb (see recipe)

Mix all ingredients together and refrigerate at least one hour to
blend flavors. May be made a day or two in advance. Yield: 3 cups

http://busycooks.miningco.com [now redirects elsewhere]
Adapted by Patti Vincent