Salsas recipes

Course : Salsas
Serves: 4 - 6

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Ingredients:

1 cup dried california figs -- stemmed and chopped

1/2 medium red -- yellow or white onion -- chopped

2 medium tomatoes -- peeled, seeded and coarsely chopped

2 medium peaches -- nectarines or mangoes -- peeled and diced

2 tablespoons chopped fresh mint or cilantro or basil

2 cloves garlic

2 medium jalapeno peppers -- seeded and minced

2 teaspoons grated lime peel -- (2 to 3)

2 tablespoons lime juice

1 tablespoon balsamic vinegar -- optional

1 teaspoon salt and pepper to taste

Combine all ingredients and chill several hours to blend flavors.

80 Calories (kcal); 1g Total Fat; (9% calories from fat); 3g Protein; 19g Carbohydrate; 0mg Cholesterol; 24mg Sodium