1 tsp, fresh, grated
1 medium, cored, seeded and minced (do not touch seeds with bare hands)
2 small, minced
2 large, ripe, chopped
Frozen corn kernels
½ cup(s), or fresh (thawing not necessary)
1 Tbsp, white-variety
Fat free chicken broth
1 Tbsp, or vegetable broth
2 tsp, fresh, minced
- Coat a heavy-bottomed pot with cooking spray. Add ginger, jalapeno and shallots. Sauté over medium-high heat until tender, about 2 minutes.
- Add peaches and corn; add vinegar, broth and salt. Cover pot with tight-fitting lid. Reduce heat to low and simmer until peaches are tender and slightly pulpy, about 10 minutes. Sprinkle with cilantro. Yields about 1/2 cup per serving. (Note: You can skin peaches if desired. Dip peaches in boiling water for 1 minute and then remove skins with a paring knife. Chop as directed above. If fresh peaches are not available, substitute 1 1/2 cups diced, frozen, thawed peaches in their place).