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Summer Peach Salsa

May/June 2014

Your rating: None Average: 4.5 (4 votes)

Serve this sweet-and-tangy peach and basil salsa recipe as a dip with crunchy tortilla chips or as a topping for tacos, tostadas or even grilled meats and fish.


Summer Peach Salsa Recipe

Makes: 10 servings

Serving Size: 1/4 cup

Active Time:

Total Time:

Ingredients

  • 1 1/2 cups diced firm ripe peaches (about 4 small)
  • 3/4 cup diced cherry tomatoes
  • 1 fresh jalapeño, finely chopped
  • 3 tablespoons chopped fresh basil
  • 2 tablespoons finely chopped red onion
  • 1 tablespoon lime juice
  • 1/2 teaspoon brown sugar
  • 1/4 teaspoon salt

Preparation

  1. Combine peaches, tomatoes, jalapeño, basil, onion, lime juice, brown sugar and salt in a medium bowl.

Tips & Notes

  • Make Ahead Tip: Prepare up to 2 hours ahead.

Nutrition

Per serving: 18 calories; 0 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 4 g carbohydrates; 0 g added sugars; 3 g total sugars; 0 g protein; 1 g fiber; 59 mg sodium; 103 mg potassium.

Carbohydrate Servings: 0

Exchanges: 0


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Recipe Categories

Preparation/ Technique
No-cook
Meal/Course
Appetizers
Season
Spring
Summer
Holiday
Cinco de Mayo
Type of Dish
Side dish, vegetable
Ethnic/Regional
American
Ease of Preparation
Easy
Total Time
30 minutes or less
Servings
8 or more
Publication
May/June 2014
20 minute dinner recipes
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