Sunday, August 16, 2009

Grilled Peach Salsa

2 medium, ripe-but-firm peaches
skinned, pitted and thinly sliced
juice from 1/3 lime
1 tsp chilli flakes
2 tbs finely diced red bell pepper
2 tbs finely diced green bell pepper
1 green onion, thinly sliced on the bias
2 tbs finely sliced cilantro leaves
2 tbs white wine such as Chardonnay
splash of tequila, optional
kosher salt/fresh ground pepper

In a medium bowl, marinate peaches together with lime juice, chilli flakes and a pinch of salt and pepper for a few minutes.

Place a small, well seasoned, cast iron skillet over medium-hight heat. When hot, add peaches and cook for about 15 seconds, until caramelized on one side. Remove from pan and place back in bowl. Add peppers, onion, cilantro, wine and tequila. Season to taste.

Serve with chicken, fish or pork.

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