© Copyright 1995-2017, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
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This salsa 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.
2 cups peach, diced with skin
1 cup peach, ¼-inch dice
¼ cup onion, minced
1 each chile habanero, skin/seeds removed
1 cup chicken stock
1 tablespoon cilantro, fresh, minced
1 tablespoon lime juice, fresh
2 tablespoons sugar
1 cup black plums, ¼-inch dice
½ cup green pepper, ¼-inch dice
Place the 2 cups of unpeeled peaches, onion, habanero, and chicken stock in a small saucepan and simmer for 10 minutes. Pour into a blender or food processor and purée. Cool and add the cilantro, lime juice, sugar, the 1 c diced peeled peaches, plums, and green peppers.