Peach & Plum Habanero Salsa
2 c unpeeled fresh peaches, diced plus 1 cup peeled peaches cut in 1/4" dice
1/4 c minced onion
1 fresh or dried habanero, skin and seeds removed
1 c 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
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.
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.