Summer Peach Salsa
From EatingWell: May/June 2014
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.
- 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
- 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.
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
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- Type of Dish
- Side dish, vegetable
- Ease of Preparation
- Total Time
- 30 minutes or less
- 8 or more
- Preparation/ Technique
- Cinco de Mayo
- May/June 2014