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.