Ingredients

• 1 Can THRIVE Peach Slices break into smaller pieces before rehydration.
• 1 Can THRIVE Mango
• 1/2 Can THRIVE Sweet Corn
• 1/4 Can THRIVE Red Bell Peppers break into smaller pieces before rehydration
• 1/4 Can THRIVE Green Chili Peppers
• 1 Bunch Cilantro (no stems, chopped)
• 1 C Fresh-squeezed lime juice
• 1 C Sweet Thai Chili Sauce
• 2 Tbsp SWAD brand Garlic Ginger Paste

Directions

1. All "cans" listed above are #10 cans. This recipe makes A LOT of salsa, for about 100 people. You can half the recipe easily. It keeps well in the fridge in a sealed container for about 2 weeks. Before rehydrating, break peaches and peppers into "salsa-sized" pieces.
2. Rehydrate all freeze dried ingredients slowly using only the water necessary to fully rehydrate. (I poured all freeze-dried ingredients into a huge stainless bowl and re-hydrated it all together.) Pour off any excess water.
3. Combine all ingredients, mixing well, and allow to marinate in the fridge for 24 hours or more, stirring and tasting occasionally. Make sure that the peaches and mangoes are fully softened. Make sure there is enough, but not too much, liquid to give it the right texture and consistency. (Scoop-able but not runny.) I tend to stir in half the garlic ginger paste at the beginning and keep adding --to taste-- during/after the marinating, so as not to overdo it. (Especially if you are dividing the recipe.)
4. The taste should be balanced and robust -- it should have a sweet, tangy flavor not too heavy on the cilantro or garlic; spicy and warming on the tongue, but not painful. When in doubt, dip out a small portion and experiment with flavor, then do the same with the rest.