How Hot Peppers Benefit the Body
Beyond the Burn
Courtesy of Nicole Piazza, MS, RD, chef and co-owner of The Clean Plate Kitchen in Clinton
Ingredients
- 2 pounds peaches, diced
- 1 pound ripe tomatoes, diced
- 1 small bunch of cilantro, finely chopped
- ⅓ cup red onion, minced
- Juice of 1 lime
- 1 jalapeño with seeds and pith removed, minced
- ½ teaspoon salt
- Ground pepper, to taste
Preparation
Core peaches with sharp knife, slicing the peach to the pit and in half all around. Slice each half in half to the pit, ending up with 4 quarters. Remove from pit, and dice.
To Make Salsa:
In a medium bowl, add diced peaches, tomatoes, cilantro, red onion, lime juice, jalapeño, salt, and pepper. Stir, cover, and refrigerate for about 15 minutes. (Store covered in the fridge for up to 48 hours). Serve with tortilla chips or try on top of chicken, fish, pork, or burrito bowl.
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