Peach Salsa with Jicama Chips

Directions

1. Wash and pat dry peaches, tomatoes, jalapeño, limes, and cilantro.
2. De-pit peaches and chop peaches and tomatoes.
3. Mince onion, jalapeño, and cilantro.
4. Combine all ingredients in large bowl and mix well.
5. Transfer to container or glass jar and refrigerate for 15 minutes or longer to allow flavors to combine.
6. When ready to serve, peel and slice jicama root thin, squeeze on lime, and serve with salsa.

Credit: The Integrative Nutrition Cookbook, 2016

1. To make straining easier I use a mesh strainer over a pitcher-style 4-cup measuring cup. This makes transferring the stock to the canning jars easier. I do one jar at a time, cleaning out the strainer as needed. the fat will rise tot he top of the jars in the fridge which can be included in whatever you are making or scraped off if your body is not ready for all the fat. Discard the bones and vegetables. Meat still on the bones can be eaten or reserved for soups.
2. I love to drink the broth warm with a little sea salt added with meals or use it cook rice or vegetables. I also use it anytime a recipe calls for stock or broth. So delicious healing to your gut!  
3. More great resources for making your own bone broths:
4. Listen to this great interview with the master of bone broth Chef Lance and Sean Croxton from Undergroundwellness. http://undergroundwellness.com/retrolance/