Try this Peach and Plum Habanero Salsa recipe, or contribute your own.
Suggest a better descriptionPlace 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. Makes 1 quart. 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. Per 1/4 cup: 40 calories, 9 gm carbohydrates, 0 mg cholesterol, 3 mg sodium, 1 gm protein, trace fat, trace saturated fat. Notes: Joyce Piotrowski, of the late, lamented Armadilla Grill in Chantilly, Va., mercifully still writes for the Washinton Post food section in her retirement. Any of you NM C-Hers should try to get yourself invited to her house by any means possible to get her to feed you. You will never want to leave. For the rest of us Joyce-less folk, here is one of my absolute favorite salsas of hers--try it over grilled pork chops. Ive copied the recipe as printed in the Post--after looking over it, it looks like she toned down the heat for the general audience...but we know what to do about that, eh? ;-) Cinnamon Melchor
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Serving Size: 1 Serving (36g) | ||
Recipe Makes: 16 Servings | ||
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Calories: 29 | ||
Calories from Fat: 3 (10%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.4g | 0 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0.9mg | 0 % | |
Sodium 42.9mg | 1 % | |
Potassium 33.1mg | 1 % | |
Total Carbohydrate 5.8g | 2 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 5.8g | ||
Protein 0.8g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 29
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