3 tablespoons cornstarch
4 teaspoons white vinegar
1 can (11 ounces) mandarin oranges, undrained
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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
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