Ingredients
- 8-10 peaches and/or plums and/or nectarine (peeled, if desired)
- ¼ cup fresh cilantro, chopped
- ¼ medium red onion, minced
- 3 scallions, chopped
- 2 tbsp olive oil
- 2 tbsp balsamic vinegar
- 1 tbsp brown sugar
- 1 lime, zest only
- salt and pepper, to taste
- 2 dashes Tabasco sauce (optional)
Instructions
- Peel and remove the pits off the fruit. Cut into small (¼”- ½”) pieces and set aside.
- Combine all of the remaining ingredients with the fruit
- Adjust the flavor with salt, pepper, and Tabasco, if desired.
Notes
Makes approximately one quart.
NOTES:
- This salsa is terrific even if you don’t have the time to chill it.
- To clean the cilantro, place it (still bound by its string or twist-tie) in a bowl of water, with the leaves facing down, for 10 minutes. Remove the cilantro from the water. If there’s a lot of dirt in the bottom of the bowl, repeat this until there’s no dirt left. Sometimes one time will do this. Sometimes, a few more. If you don’t do this, you’ll have grit and dirt in your salsa.
Nutrition Facts
Stone Fruit Salsa
Amount per Serving
Calories
27
% Daily Value*
Fat
1
g
2
%
Saturated Fat
0.1
g
1
%
Polyunsaturated Fat
0.1
g
Monounsaturated Fat
1
g
Sodium
6
mg
0
%
Potassium
55
mg
2
%
Carbohydrates
5
g
2
%
Fiber
1
g
4
%
Sugar
4
g
4
%
Protein
0.4
g
1
%
Vitamin A
143
IU
3
%
Vitamin C
2
mg
2
%
Calcium
4
mg
0
%
Iron
0.2
mg
1
%
* Percent Daily Values are based on a 2000 calorie diet.