Peach and plum habanero salsa
16 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Fresh peaches; diced with skin on (bruised ones are okay) plus |
| 1 | cup | Ripe peeled peaches cut in 1/4-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 1/4-inch dice |
| ½ | cup | Green bell pepper cut in 1/4-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. Makes 1 quart.
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.
Per ¼ cup: 40 calories, 9 gm carbohydrates, 0 mg cholesterol, 3 mg sodium, 1 gm protein, trace fat, trace saturated fat.
Notes: Joyce Piotrowski, of the late, lamented Armadilla Grill in Chantilly, Va., mercifully still writes for the Washinton Post food section in her retirement. Any of you NM C-Hers should try to get yourself invited to her house by any means possible to get her to feed you. You will never want to leave.
For the rest of us Joyce-less folk, here is one of my absolute favorite salsas of hers--try it over grilled pork chops. I've copied the recipe as printed in the Post--after looking over it, it looks like she toned down the heat for the general audience...but we know what to do about that, eh? ;-)
Cinnamon Melchor <Zimt@...>
CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .