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)
Course
Side Dish
Cuisine
North American
Keyword
Cilantro, Jalapeno, Mango, Peach
Ingredients
2medium ripe peaches(232 gr) after peeled and pitted 19 CHO
¼tsp.minced garlic 0 CHO
2TBSP(15 gr) finely diced red onion 1 CHO
1(16 gr) jalapeno pepper finely diced, seeds removed* 0 CHO
2TBSPfresh lime juice 0 CHO
¼cup(7 gr) chopped cilantro 0 CHO
Salt and pepper to taste 0 CHO
TOTAL CHO 20 CHO
TOTAL WEIGHT 295 GRAMS
20CHO DIVIDED BY 295 GRAMS = .0.71 CHO/GRAM
1TBSP= 11 GRAMS(.067 CHO x 11 GR) .737 CHO/TBSP
¼CUP= 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.