Peach-Pear Salsa

recipe
Rose Ann Koffler recommends fresh salsa to perk up even the plainest meats. And for pork or poultry, she uses this spiced fresh fruit concoction. It holds well at room temperature up to 2 hours.

Yield:

Makes about 2 3/4 cups

Recipe from

Nutritional Information

Calories 25
Caloriesfromfat 3.6 %
Protein 0.3 g
Fat 0.1 g
Carbohydrate 6.4 g
Fiber 0.8 g
Sodium 1 mg

Ingredients

1 cup diced (1/2 in.) peeled firm-ripe peach or nectarine
1 cup diced (1/2 in.) peeled firm-ripe pear
1/2 cup chunks (1/2 in.) red bell pepper
1/2 cup chopped red onion
1/4 cup cider vinegar
2 teaspoons honey
3 tablespoons chopped fresh basil leaves
1/4 teaspoon ground cinnamon
1/4 teaspoon cayenne
1/8 teaspoon ground allspice

Preparation

Mix peach, pear, bell pepper, onion, vinegar, honey, basil, cinnamon, cayenne, and allspice.

Nutritional analysis per 1/4 cup.

Note:

Rose Ann Koffler, West Hollywood, California,

July 1998
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