Recipe of the Week: It’s Just “Peachy”

26 07 2013
Cathy Shaw

Cathy Shaw

I am always looking for ways to jazz up things like grilled chicken, fish and pork. These foods can become very bland and boring after a while if you don’t vary the way you prepare them or what you pair them with. During the summer, one of my favorite things to do is to create a variety of salsas from fresh local ingredients. Peaches are now in season in the south, and will soon be readily available locally as well (there is nothing like a fresh picked peach from Romney, West Virginia!). Peaches are very sweet and juicy, so are paired very well with salsa ingredients like peppers, tomatoes, and even cheeses like feta and brie. Grilling them caramelizes their natural sugars and makes them an irresistible dessert topped with a dollop of vanilla frozen yogurt. The next time you plan to grill, try making this Fiery Grilled Peach and Habanero Salsa to top your grilled meat or, for my vegetarian friends, grilled tofu!

Fiery Grilled Peach and Habanero Salsa

(From Cooking Light, August 2009)

Makes 15servings (serving size: 1/4c)

Ingredients:

4 large peeled peaches, halved and pitted (about 1lb)

2 (1/4 inch thick) slices red onion

Cooking Spray

2 Tbsp chopped fresh cilantro

1 Tbsp lime juice

1 tsp sugar

1 tsp grated orange rind

1 tsp finely chopped and seeded habanero pepper

½ tsp salt

Instructions:

Prepare grill or grill pan to medium high heat

Lightly coat peaches and onion with cooking spray. Grill peaches 2 minutes on each side. Cool and chop peaches. Grill onion 3 minutes on each side. Cool and chop onion. Combine peaches, onion, cilantro and remaining ingredients in a medium bowl; toss well. Let stand 15 minutes.

Pair with grilled pork tenderloin, grilled fish (such as striped bass) or chicken. Can also be a great snack with baked tortilla chips.

Nutrition Facts per serving: 20 calories, 0g fat, 5g carbohydrate, 1g fiber, 0g protein, 78mg sodium

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