When peaches or mangos are at their best, make a salsa to compliment fish or chicken. If you want a bit more heat leave a few jalapeño seeds or a bit of the stem chopped up in the salsa.
Peach Salsa
Mangos are almost double the Carbs as compared to peaches; not quite but close enough. 19 CHO vs 36 CHO. All weights remain the same. (Mango Salsa: 37 Total CHO=.125 CHO/GRAM=1.375 CHO/TBSP=5.5 CHO/1/4 CUP)
Ingredients
- 2 medium ripe peaches (232 gr) after peeled and pitted 19 CHO
- ¼ tsp. minced garlic 0 CHO
- 2 TBSP (15 gr) finely diced red onion 1 CHO
- 1 (16 gr) jalapeno pepper finely diced, seeds removed* 0 CHO
- 2 TBSP fresh lime juice 0 CHO
- ¼ cup (7 gr) chopped cilantro 0 CHO
- Salt and pepper to taste 0 CHO
- TOTAL CHO 20 CHO
- TOTAL WEIGHT 295 GRAMS
- 20 CHO DIVIDED BY 295 GRAMS = .0.71 CHO/GRAM
- 1 TBSP = 11 GRAMS (.067 CHO x 11 GR) .737 CHO/TBSP
- ¼ CUP = 4 TBSP (.737 CHO x 4) 2.94 CHO/1/4 CUP1/4 CUP = 44 GRAMS
Instructions
- *Cut the jalapeno in half-length wise, and with gloves or a baggie spoon out the seeds and stem core with a teaspoon.
- Peel skin and pit peaches. Dice into smaller pieces. Add remaining ingredients to jalapeno and peaches. Adjust seasoning.
- The lime juice will help keep the salsa fresh if you want to make it a couple hours in advance. Cover tightly and refrigerate until closer to serving time. Keep covered and bring to room temperature.
- Delicious with fish or chicken.
