Fresh Peach Salsa (Trillium1204)
- Minutes to Prepare:
- Number of Servings: 8
Ingredients
1 large fresh peach, chopped2 tablespoons Kraft Calorie-Wise Balsamic Vinaigrette Dressing1-1/2 tablespoons chopped fresh basil1 tablespoon finely chopped red onions1 teaspoon finely chopped seeded jalapeņo peppers
Combine ingredients.
Kitchens tips:
Variation Substitute: cilantro for the basil and/or habanero peppers for the jalapeno peppers.
How to Chiffonade Basil: Stack clean basil leaves, then tightly roll them crosswise into a cigar shape. Thinly slice the "cigar" crosswise.
How to Select & Ripen Fresh Peaches: Ripe peaches are intensely fragrant and give slightly to gentle pressure. Avoid those which are hard or have soft, mushy spots or bruises. To ripen peaches, place them in a paper bag along with an apple. Close the bag, then let stand at room temperature for 1 or 2 days or until peaches are ripened. Store the ripe peaches in a plastic bag in the refrigerator for up to 5 days.
Serving Size: Makes 1 cup or 8 servings, 2 Tbsp. (30 mL) each
Number of Servings: 8
Recipe submitted by SparkPeople user TRILLIUM1204.
Kitchens tips:
Variation Substitute: cilantro for the basil and/or habanero peppers for the jalapeno peppers.
How to Chiffonade Basil: Stack clean basil leaves, then tightly roll them crosswise into a cigar shape. Thinly slice the "cigar" crosswise.
How to Select & Ripen Fresh Peaches: Ripe peaches are intensely fragrant and give slightly to gentle pressure. Avoid those which are hard or have soft, mushy spots or bruises. To ripen peaches, place them in a paper bag along with an apple. Close the bag, then let stand at room temperature for 1 or 2 days or until peaches are ripened. Store the ripe peaches in a plastic bag in the refrigerator for up to 5 days.
Serving Size: Makes 1 cup or 8 servings, 2 Tbsp. (30 mL) each
Number of Servings: 8
Recipe submitted by SparkPeople user TRILLIUM1204.
Nutritional Info Amount Per Serving
- Calories: 15.2
- Total Fat: 0.5 g
- Cholesterol: 0.0 mg
- Sodium: 58.1 mg
- Total Carbs: 2.8 g
- Dietary Fiber: 0.4 g
- Protein: 0.2 g
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