INGREDIENTS

INSTRUCTIONS

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 1/4 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@aol.com>  CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 28
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: <1mg
Potassium: 94.4mg
Carbohydrates: 7.2g
Fiber: <1g
Sugar: 6g
Protein: <1g