So I have been absent from this site for a while. I was out of town for a bit, then took a conscious break to build up the creative juices so to speak. But this week I have been cooking a bit, I made a red mole sauce for grilled Chicken two nights ago that was very good and I may share it with you one day. Also tonight I prepared a peach tomato salsa for some grilled halibut, and because that particular recipe is fresher in my mind and fresher for the season. If you were unaware we are now at the peak of the few but glorious weeks of peach season. There is no fruit more succulent or flavor as divine as a perfectly ripe peach. Whether you like to eat them refrigerated or at room temperature a word to the unwise you best bring a paper towel during this season, the wise already knew this. Luckily for us the bounty of juice and supple flesh provides the perfect foundation for a salsa of the decidedly sweeter, but equally as savory variety. This salsa is perfect on any chicken, fish, or even the dark charry flavor of grilled mushrooms. This is a good recipe to practice knife skills because there is a lot of dicing involved.
2 peaches finely diced
2 plum tomatoes finely diced
1 small red onion finely chopped
chopped mint or basil
1 finely chopped jalapeno pepper (seeded, or not if you are VERY adventurous, or partially seeded as I plan to do next time)
juice of 1 lime
salt
pepper
sugar
Just combine the above ingredients in a bowl and let sit for a bit so the flavors combine.
P.S. Congrats to my longtime favorite chef, Rick Bayless on his recent triumph on Top Chef Masters!! I can't wait to see what the am's will be doing this season.
