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.
If only you were still around here. We've had an abundance of tomatoes and jalapeños in the garden and I'd be glad to donate some in exchange for salsa.
ReplyDeleteAlso--I have an habanero plant. There are plenty of peppers on it, seeing as one is all you'll ever need, thirty times over. If you think they'd ship (I guess I'd pick them under-ripe?) I'll try mailing some to ya, but they're unbearably hot. Perhaps I'll discuss with you my idea for a spicy food antidote.
Sorry Jordon but we only have a little salsa left over. As for the habaneros thanks but no thanks, last time I cooked with habaneros no matter how I tried my face would burn whenever I touched it with my hands. Maybe after I pick up some surgical gloves...
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