© Copyright 1995-2017, Clay Irving <email@example.com>, Manhattan Beach, CA USA
|Subscribe in a reader|||||
Recipe from: Big Flavors Of The Hot Sun by Chris Schlesinger
This relish is fairly hot, but it also has a mellow sweetness that contrasts nicely with the spicy, crunchy exterior of the chickent breasts.
4 large ripe peaches, pit and thinly slice
1 red bell pepper, cut into thin strips
½ cup orange juice
1 tablespoon lime juice, about ½ lime
1 tablespoon molasses
1 tablespoon red or green chile of your choice, minced
¼ cup fresh parsley, chopped
salt and pepper, to taste
In a large bowl, combine all the ingredients and mix well. This relish will keep, covered and refrigerated, for about 4 days.
Serve with Spice-Rubbed Grilled Chicken Breasts
From a recipe leaflet that came with a jar of "Bella" brand sun-dried tomatoes.