Remove and discard stems from bell pepper and jalapeno (or serrano).
If desired, remove and discard seeds.
Coarsely chop the bell pepper.
Photo: Photographer: Kelsey Hansen, Food Stylist: Charlie Worthington, Prop Stylist: Stephanie Hunter
Transfer the peppers to a large bowl.
Drizzle with oil and toss to coat.
Transfer the peaches and peppers to a wire rack to cool, about 15 minutes.
Chop 4 peach halves into 1/2-inch pieces and set aside.
Transfer the remaining peach halves and peppers to a food processor or blender.
Add basil, scallion, lime juice to taste and salt.
Pulse until finely chopped.
Stir the chopped peaches into the salsa.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
