Peaches, grilled peaches. This was the inspiration for dinner. Bruce wanted chicken too and teriyaki. So I bought some boneless, skinless chicken thighs and cut them into big chunks. I marinated the chicken in a teriyaki marinade for a few hours.
But what to do with the peach idea. Salsa. I turned out fabulous!
But what to do with the peach idea. Salsa. I turned out fabulous!
Fresh Peach Salsa
Ingredients:
1 clove of garlic
1" piece of ginger
1 clove of garlic
1" piece of ginger
1 Serrano chile
7 mint leaves
1 Tablespoon of honey
2 Tablespoons of lime juice
salt
white pepper
7 mint leaves
1 Tablespoon of honey
2 Tablespoons of lime juice
salt
white pepper
1 large freestone Peach
4 green onions
4 green onions
Method:
Mince the garlic and ginger together until very fine. Mince the mint leaves into tiny pieces. Put the ginger, garlic and mint into a medium bowl.
Slice the top off the chile. Slice it in half lenghthwise. Scoop out most of the seed and membrane inside the chile. Finely mince the chile flesh and add to the bowl.
Add the lime juice and honey, a little salt and a little white pepper. Taste the mixture and adjust for sweet, sour and saltiness.
I was lucky enough to have a huge freestone peach to use. If you use just any peach, you may need to slice the flesh off of the stone before dicing it. Either way, dice up the peach flesh into 1/2 inch pieces. Add them to the bowl. Slice the green onions thinly and add them to the bowl. Fold the mixture together gently.
Voila! The spicy sweet taste of summer goodness! Excellent with teriyaki anything. Also good over grilled fish.
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