Salsas recipes

Course : Salsas
Source: Cooking Light, June 1995, page 64
Serves: 10 - 14

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Ingredients:

3 1/2 cups diced peeled peaches -- (2-1/2 pounds)

1/4 cup diced red onion

2 tablespoons finely chopped fresh cilantro

1 tablespoon minced seeded jalapeno pepper

2 tablespoons rice vinegar

1 teaspoon lemon juice

1 clove garlic

1. Combine all ingredients in a bowl, and stir well.

2. Cover and chill. Serve.

29 Calories (kcal); trace Total Fat; (0% calories from fat); trace Protein; 8g Carbohydrate; 0mg Cholesterol; 3mg Sodium