Peach & plum habanero salsa
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Fresh peaches, diced with |
| Skin on (bruised ones are | ||
| Okay) plus 1 cup | ||
| Ripe peeled peaches cut in inch dice | ||
| ¼ | cup | Minced onion |
| 1 | Fresh or dried habanero | |
| (with skin and seeds | ||
| 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 |
Directions
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.