- Prep Time
- 15 mins
- Total Time
- 30 mins
- Makes
- 1 ¼ cup (300 mL)
Ingredients
- 2 tsp
- olive oil
- 10 mL
- 1/2 cup
- finely diced red pepper
- 125 mL
- 1/3 cup
- finely diced red onion
- 75 mL
- 3
- ripe peaches, peeled, pitted, diced
- 1 tbsp
- sugar
- 15 mL
- 1/4 cup
- balsamic vinegar
- 60 mL
- 1 tbsp
- fresh thyme leaves
- 30 mL
- 1/8 tsp
- each salt and pepper
- 0.5 mL
Method
Step 1
Heat oil in a skillet over medium-high heat. Add the red pepper and onion and cook until softened. Add the peaches and continue cooking until softened. Stir in sugar and cook until the sugar is melted, 2 to 3 min. Mix in the vinegar and bring to a simmer. Continue cooking until sauce thickens and peaches become tender, 10 to 12 min.
Step 2
Remove from heat. Season with thyme, salt and pepper. Serve warm or cool. Refrigerate any leftovers for up to 1 week.
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Nutritional Facts Per Serving
- Nutrition Description:
- Per serving (2 tbsp/30 mL)
- Calories:
- 35
- Fat:
- 1 g
- Carbs:
- 6 g
- Fibre:
- 1 g
- Sodium:
- 30 mg
