| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
|
Sauce |
16 |
Servings |
INGREDIENTS
| 2 |
c |
Fresh peaches; diced with skin on (bruised ones are okay) plus |
| 1 |
c |
Ripe peeled peaches cut in 1/4-inch dice |
| 1/4 |
c |
Minced onion |
| 1 |
|
Fresh or dried Habanero (with skin and seeds removed) |
| 1 |
c |
Chicken stock or water |
| 1 |
tb |
Minced cilantro leaves |
| 1 |
tb |
Fresh lime juice |
| 2 |
tb |
Sugar |
| 1 |
c |
Ripe black plums cut in 1/4-inch dice |
| 1/2 |
c |
Green bell pepper cut in 1/4-inch dice |
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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