Food & Drink

Recipe of the Day: Slow Cooker Fruit Salsa

Fruit Salsa
Fruit Salsa


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

In a 3-quart slow cooker, combine cornstarch and vinegar until smooth. Stir in the fruits, onion, peppers and garlic.

Cover and cook on high for 2-3 hours, or until thickened and heated through, stirring occasionally. Serve with tortilla chips. Yield: 4 cups.

Note: Minced jalapenos can be added to the mix to spice things up. Keep the amount small as the long cooking time will make the heat more intense.

Quick Cooking May/June 1998