Ingredients
- 14.5 ounces canned sliced peaches in juice
- 1 cup fresh strawberries
- 3 tablespoons fresh basil
- 1 teaspoon balsamic vinegar
- 1 tablespoon honey
Preparation
- Drain the peaches well and wash strawberries. Dice fruit and set aside.
- Chop the and add to fruit. Add balsamic vinegar and honey and stir gently until well mixed.
- Let salsa sit overnight in the refrigerator.
Helpful hints
- Alternatively you may add all ingredients to a food processor or blender and pulse until coarsely chopped.
- Substitute fresh peaches when in season.
- Serve with low-sodium crackers or tortilla chips. Look for brands with the lowest amounts of sodium
- You may also serve with homemade pita chips. Split the pitas in half and cut each half into quarters. Spray with cooking spray and bake in a 350º F oven for about 8 minutes. You may also sprinkle a mixture of cinnamon and sugar after you spray with cooking spray.
- Drain salsa through a fine sieve to remove fluid if you are on a fluid restriction.
