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Recipe
Peach Salsa Recipe
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1070g | |
| Calories 1828 | |
| Calories from Fat 1448 | 79% |
| Total Fat 163.93g | 205% |
| Saturated Fat 22.59g | 90% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 42mg | 2% |
| Potassium 1915mg | 55% |
| Total Carbs 98.6g | 26% |
| Dietary Fiber 13.8g | 46% |
| Sugars 81.73g | 54% |
| Protein 9.21g | 15% |
Ingredients Convert Measures
- 3 hard peaches (about 1 lb.)
- 1 tbsp. lemon juice
- 2 ripe tomatoes (about 1/2 lb.)
- 6 large green onions
- 1 tbsp. canned jalapeno peppers, minced
- 1 tbsp. cilantro, coarsely minced (fresh coriander) - (optional)
- 12 tbsp. good quality extra virgin olive oil
- 6 tbsp. sherry vinegar
- 2 tbsp. honey
Directions
- Dip peaches into boiling water and then peel the skins. Cut peaches into thin strips, discarding pits. Toss with lemon juice. Dip tomatoes into boiling water, then peel and seed them. Cut into medium julienne strips. Combine peaches and tomatoes. Add in onions, peppers and cilantro, if using. Mix. Whisk together oil, vinegar and honey. Pour over other ingredients. If using within several hrs, no need to chill; otherwise cover and chill.
