Peachy Avocado Salsa Recipe

Peachy Avocado Salsa Recipe photo by Taste of Home

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"This bright and colorful salsa tastes so fresh, it's a welcome change from the store-bought varieties," says Shelly Platten of Amherst, Wisconsin. "It's wonderful served with tortilla chips. I usually make a double batch since my husband and our two children can't seem to get enough of it."

This recipe is:

Quick

Diabetic Friendly

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Peachy Avocado Salsa Recipe

Prep: 15 min. + chilling

Yield: 12 Servings

15 15

Ingredients

1 can (15-1/4 ounces) sliced peaches, drained and chopped
1 medium ripe California Avocado, peeled and chopped
1 tablespoon lime juice
2 cups chopped seeded tomatoes
1/4 cup diced onion
2 tablespoons minced fresh cilantro
1 tablespoon cider vinegar
1 to 2 teaspoons seeded chopped jalapeno pepper
1 garlic clove, minced
1/4 teaspoon salt

Directions

In a large bowl, combine the peaches, avocado and lime juice. Add the remaining ingredients; lightly toss just until combined. Refrigerate for at least 30 minutes. Serve with tortilla chips, fish or chicken. Yield: 3 cups.

Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional Facts 1/4 cup equals 53 calories, 3 g fat (trace saturated fat), 0 cholesterol, 56 mg sodium, 8 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.

Originally published as Peachy Avocado Salsa in Taste of Home April/May 2002, p63

Seeding Tomatoes

Summer is the perfect time of year to enjoy fresh juicy tomatoes in all types of recipes. It's usually not necessary to remove the seeds from tomatoes before using. But for some recipes, seeding the tomatoes can improve the dish's appearance or eliminate excess moisture. For example, it's not important to seed tomatoes when preparing a tossed salad. But it's nice to remove the seeds when making creamy tomato soup to ensure a smooth texture. And using seeded tomatoes when assembling a casserole can prevent it from becoming watery. To remove the seeds from a tomato, cut it in half horizontally and remove the stem. Holding a tomato half over a bowl or sink, scrape out seeds with a small spoon or squeeze the tomato to force out the seeds. Then slice or dice as directed in the recipe.