Peach & plum habanero salsa

Yield: 4 Servings

Measure Ingredient
2 cups Fresh peaches, diced with
\N \N Skin on (bruised ones are
\N \N Okay) plus 1 cup
\N \N Ripe peeled peaches cut in inch dice
¼ cup Minced onion
1 \N Fresh or dried habanero
\N \N (with skin and seeds
\N \N Removed)
1 cup Chicken stock or water
1 tablespoon Minced cilantro leaves
1 tablespoon Fresh lime juice
2 tablespoons Sugar
1 cup Ripe black plums cut in inch dice
½ cup Green bell pepper cut in inch dice

Place the 2 c of unpeeled peaches, onion, hab, and chicken stock in a small saucepan and simmer for 10 minutes. Pour into a blender or food processor and puree. Cool and add the cilantro, lime juice, sugar, the 1 c diced peeled peaches, plums, and green peppers.

This is best if allowed to sit overnight and keeps for 4 or 5 days.

Serve cold with grilled chicken breast, grilled lamb chops, yellowfin tuna steaks, swordfish, or roasted duckling.

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