Fresh Peach Salsa
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
Directions
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.
Nutrition Facts: 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.
Fresh Peach Salsa published in Healthy Cooking June/July 2009, p33
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