Recipe - Peach And Plum Habanero Salsa

2 cup Fresh peaches; minced with
skin on (bruised ones are
okay) plus
1 cup Ripe peeled peaches cut in
1/4inch dice
One fourth 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 tablespoon Sugar
1 cup Ripe black plums cut in
1/4inch dice
One half cup Green bell pepper cut in
1/4inch dice

Place the 2 cup 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 cup minced
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 One fourth 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 CHers 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 Joyceless folk, here is one of my absolute favorite
salsas of herstry it over grilled pork chops. I've copied the recipe as
printed in the Postafter 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

CHILEHEADS ARCHIVES

From the ChileHeads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.