Peach Salsa

Makes about 1½ cups

¼      large red bell pepper, cored, seeded, and cut
         into ½-inch pieces
1      small garlic clove, peeled
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 (or raspberry or white
       balsamic) vinegar
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. Put the red pepper in the work bowl and pulse on Chop
to roughly chop. Transfer to a mixing bowl.
2. Put the garlic, jalapeño, and onion in the work bowl.
Pulse on Chop until roughly chopped. Transfer to the
bowl with the red pepper.
3. Add the peaches and cilantro to the work bowl, and
pulse on Chop until the peaches are roughly chopped.
Transfer to the bowl with the chopped vegetables. Stir
in the lime juice, vinegar, honey, and salt. Cover and let
the salsa rest for at least 30 minutes to allow the flavors
to develop. Taste and adjust seasoning as desired.