Peach Salsa

¼         large red bell pepper, cored, seeded and cut into ½-inch pieces

1          small garlic clove 1          small jalapeño, halved and seeded, cut into ½-inch pieces

½         small red onion, cut into ½-inch pieces

2          peaches, peeled and pitted, cut into ½-inch pieces

1½        tablespoons fresh cilantro or parsley

2          teaspoons fresh lime juice

1½        teaspoons rice vinegar (may use raspberry or white balsamic vinegar in place of the                                    rice)         

½         teaspoon honey

Pinch kosher salt

Nutritional information per serving (2 tablespoons):
Calories 10 (5% from fat) • carb. 2g • pro. 0g • fat 0g
• sat. fat 0g • chol. 0mg • sod. 6mg • calc. 2mg • fiber 0g

1.  Insert the chopping blade into the work bowl of the Food Processor Attachment. Fit onto blender base.

2.  Put the red pepper into the work bowl and pulse on High to roughly chop, about 2 pulses. Reserve in a separate mixing bowl.

3.  Put the garlic, jalapeño and onion in the work bowl. Pulse on High, 2 to 3 times, to chop. Remove and reserve in the same bowl as the red pepper.

4.  Add the peaches and cilantro or parsley to the work bowl and pulse on High, 2 to 3 times, until peaches are roughly chopped. Transfer peaches and cilantro or parsley to the bowl with the other chopped vegetables. Stir in the lime juice, vinegar, honey and salt. Cover and let salsa rest to allow flavors to develop (a minimum of 30 minutes). Taste and adjust seasoning as desired.