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.

Ingredients:

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).

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