Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Recipe by Cooking Light June 2001

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Credit: Randy Mayor; Melanie J. Clarke

Recipe Summary

Yield:
3 cups (serving size: 1 tablespoon)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat the olive oil in a large nonstick skillet over medium-high heat. Add the onion, and sauté for 10 minutes, stirring frequently. Add peaches, tomato, and ginger, and cook for 2 minutes. Add the vinegar and remaining ingredients, and bring to a boil. Reduce heat, and simmer for 20 minutes. Place the peach mixture in a food processor, and process until smooth.

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Nutrition Facts

16 calories; calories from fat 17%; fat 0.3g; saturated fat 0.1g; mono fat 0.2g; protein 0.2g; carbohydrates 3.4g; fiber 0.4g; iron 0.1mg; sodium 11mg; calcium 3mg.
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