Peach-ginger salsa
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Peeled cubed peaches; about 2 peaches |
| 1 | cup | Cubed seeded tomato; about 3 tomatoes |
| ¼ | cup | Sliced green onions |
| 2 | teaspoons | Sugar |
| 2 | teaspoons | Cider vinegar |
| 1 | teaspoon | Minced peeled fresh ginger |
| ⅛ | teaspoon | Salt |
| 1 | dash | Freshly ground black pepper |
Directions
Combine all ingredients and stir well. Chill. Yield: 2 cups (serving size: ½ cup).
CALORIES 40 (5 % from fat); FAT ⅕ g (sat 0 g, mono 0 g, poly ⅒ g); PROTEIN ⅘ g; CARB 10 g; FIBER 1½ g; CHOL 0 mg; IRON ⅖ mg; SODIUM 78 mg; CALCIUM 9 g.
NOTES : This salsa recipe can easily be doubled. It complements anything from tortilla chips to grilled chicken.
Recipe by: Cooking Light Magazine, July 1997, page 106 Posted to MC-Recipe Digest V1 #766 by Country Gourmet <oselands@...> on Aug 30, 1997