2010 Fresh Peach Salsa

By boandozzy

1/4 cup (calculated without chips) equals 20 calories, trace fat (trace saturated fat), 0 cholesterol, 58 mg sodium, 5 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchange: Free food. Originally published as Fresh Peach Salsa in Healthy Cooking June/July 2009, p33

Ingredients

• 4 medium peaches, peeled and pitted
• 2 large tomatoes, cut into wedges and seeded
• 1/2 sweet onion, cut into wedges
• 1/2 cup fresh cilantro leaves
• 2 garlic cloves, peeled and crushed
• 2 cans (4 ounces each) chopped green chilies
• 4 teaspoons cider vinegar
• 1 teaspoon lime juice
• 1/4 teaspoon pepper
• Baked tortilla chip scoops

Details

Servings 16
Preparation time 15mins
Cooking time 15mins
Adapted from tasteofhome.com

Preparation

Step 1

In a food processor, combine the first five ingredients; cover and pulse until coarsely chopped. Add the chilies, vinegar, lime juice and pepper; cover and pulse just until blended. Transfer to a serving bowl; chill until serving. Serve with chips.
Yield: 4 cups.