The sometimes thin flavour of peaches and vinegars is bolstered by the subtle warmth of pepper and sweetened to perfection. Works well with simple salads and spinach greens. Serves 4-8.
1/4 cup golden raisins (optional)
1/4 cup red wine vinegar
1/8 cup balsamic vinegar
1/4 cup Splenda (or equivalent sweatener)
1Tbs honey (optional)
2Tbs raspberry salsa (optional)
1/4 tsp chile powder
1/2 tsp black pepper
1/3 cup olive oil
Dice the peaches and nectarines into a bowl, mixing in the raisins. Pour the vinegars over top and mix well, adding the Splenda, honey, salsa, chile powder, and black pepper little by little.
Add the oil and vigorously mix.
Serve cold on fresh greens, or use as a marinade for roasting chicken.