Peach and Roasted Pepper Salsa Recipe

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Ingredients:

Serving

Directions:

Halve and seed bell peppers and poblano. Cut away and discard white pith.
Place peppers and garlic cloves (do not peel) on a pan and broil until pepper skins begin to blacken uniformly. Remove to a closed container, or a bowl with a plate on top, to catch the steam coming off the cooked peppers.
Meanwhile, slice scallions into a mixing bowl.
Peel the peaches. Using a sharp knife, make thin slices along one side of the fruit until you hit the pit. Rotate the fruit and slice from each side until you have cut away as much fruit as you can. Dice small and add to the sliced scallions.
Chop a small handful of fresh cilantro and add to the fruit and onions.
When the peppers are cool enough to handle, slough off the pepper skins and dice small. Peel the garlic, which will be soft, and slice. Add all to mixing bowl.
Add just a dash of chipotle sauce. This might be the adobo sauce canned with chipotle chiles - careful! it's really hot! Tabasco also makes a chipotle pepper sauce.
Combine all ingredients well, adding salt and pepper to taste. Chill or serve at temperature.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	63.81 Kcal (267 kJ)
Calories from fat	0.15 Kcal
		% Daily Value*
Total Fat	0.02g	0%
Sodium	6.01mg	0%
Potassium	316.91mg	7%
Total Carbs	15.5g	5%
Sugars	11.46g	46%
Dietary Fiber	3.36g	13%
Protein	1.44g	3%
Vitamin C	69.7mg	116%
Vitamin A	1.5mg	49%
Iron	25.3mg	141%
Calcium	20.7mg	2%

Amount Per 100 g
Calories	31.99 Kcal (134 kJ)
Calories from fat	0.08 Kcal
		% Daily Value*
Total Fat	0.01g	0%
Sodium	3.01mg	0%
Potassium	158.85mg	7%
Total Carbs	7.77g	5%
Sugars	5.75g	46%
Dietary Fiber	1.69g	13%
Protein	0.72g	3%
Vitamin C	35mg	116%
Vitamin A	0.7mg	49%
Iron	12.7mg	141%
Calcium	10.4mg	2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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