2.00 c Fresh peaches, diced with Skin on (bruised ones are Okay)
plus 1 cup Ripe peeled peaches cut in 1/4-inch dice
1/4 c Minced onion
1.00 Fresh or dried habanero (with skin and seeds Removed)
1.00 c Chicken stock or water
1.00 tablespoon Minced cilantro leaves
1.00 tablespoon Fresh lime juice
2.00 tablespoon Sugar
1.00 c Ripe black plums cut in 1/4-inch dice
1/2 c Green bell pepper cut in 1/4-inch dice
Yield: 4 servings
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.