Peach and Pepper Salsa
My fellow food loving pal Jessica Tudor pointed me to this recipe last week, and I just had to try it. Of course, being me, I had to make a few small modifications based on what I had on hand or personal preferences. You will never see me eat a habanero pepper. The end result is 3 cups of lovely, seasonal salsa that’s a great balance of savory and sweet. Anybody who loves a good mango salsa will be sure to enjoy this. Enjoy with homemade tortilla chips, as bruschetta, on sandwiches, over fish, over pork, or mixed up with cheese in a quesedilla. This works out to 21.5 calories and a quarter gram of fat per 1/4 cup serving. A great way to add flavor without fat and calories.
- 2 1/2 cups coarsely chopped peeled yellow peaches (about 4 peaches)
- 1 1/3 cups chopped roasted red bell pepper
- 1/2 cup thinly sliced green onions
- 1/2 teaspoon dried cilantro
- 1/2 teaspoon dried Mexican oregano
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
- 1 jalapeno pepper, seeded and finely minced
- 1 teaspoon minced garlic
Directions: Prep ingredients, mix and serve. Can be kept in the fridge for up to 3 days (possibly longer…it didn’t exist after 3 days in our house).