a sweet and mildly spicy salsa, coated in a simple lime and honey dressing, perfect for any summer gathering
Peaches, like most fruit, contain natural antioxidants that help our bodies build a defense against diseases and illnesses. Fresh peaches are a moderate source of antioxidants and vitamin C which is required for the building of connective tissue throughout our bodies. Peaches can also help curb sugar intake because of their natural sweetness, with only about 50 calories per fruit. Poblano peppers are also rich in vitamin C and contain other antioxidants that have cancer fighting properties, particularly an antioxidant called quercetin. These peppers are not too spicy, having a score of 2,000 on the Scoville scale, which makes them a tad milder than a jalapeño pepper. When ripened to red and dried, these poblano peppers are known as ancho peppers. You can top this sweet and spicy salsa over grilled salmon, tuna, or chicken breast or have it with your favorite tortilla chips.
Peach and Poblano Pepper Salsa
Ingredients:
3 peaches, diced
3 poblano peppers, diced
3 roma tomatoes, diced
1 red bell pepper, diced
1 red onion, diced
2 tbsp cilantro
1 tsp fresh ginger, minced
1 garlic clove, minced
1 lime, juiced and zested
1 tbsp olive oil
1 tsp honey
¼ tsp chili powder
⅛ tsp cumin
Salt to taste
Cracked black pepper to taste
Directions:
- Combine peaches, poblano peppers, roma tomatoes, red bell pepper, onion, and cilantro in a medium sized bowl.
- In a separate smaller bowl combine ginger, garlic, lime juice and zest, olive oil, honey, chili powder, cumin, salt and pepper to taste.
- Pour dressing over peach and poblano mixture. Combine together well, adjust spices if desired. Serve over your favorite grilled protein, with tortilla chips, or alone!
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