Tuesday dinner: Chicken with grilled peach salsa

IMG_3782Peaches seem to be the new hot salsa ingredient. I’ve seen more and more recipes for the fruit-based salsa on the web and, very recently, it cropped up at my Wegmans in their fresh salsa case.

Is it good? Yeah. The idea is that the cool, sweet peach will offset a medium to hot chile pepper (a chipotle or habanero, for instance). I remember Newman’s Own making a peach salsa that was medium heat. There was also a great barbecue sauce that I once found, called Sizzle Sauce, that mixed peach puree with chile peppers.

It’s not a new concept, but one that is (re)emerging during summer 2013.

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WHAT WORKED: There was no standout ingredient. Everything was complementary.

WHAT DIDN’T: Whole Foods has you salting and peppering the peaches. I sprinkled them with sugar. All said and done, I would skip all of the steps next time. As a matter of fact, I would actually skip the grilling. Here’s the thing…the heat is supposed to caramelize the sugars and soften the peaches. Do you like mushy salsa? No, of course not. You like a fresh pico de gallo, with tomatoes that are ripe but do not fall apart when scooping with a chip. I think the same would work here.

WHAT DID THE WIFE SAY: Honestly, I don’t remember. There’s a week between this dinner and my writing about it. I’ve forgotten more important things than what she said about dinner.

WILL IT MAKE ANOTHER APPEARANCE: With some changes. As I said, I think that the salsa should be made with ripe, crisp peaches.

IMG_3773Chicken with grilled peach salsa
Adapted from Whole Foods

  • 3 peaches, pitted and quartered
  • kosher salt, freshly ground black pepper and granulated sugar, to taste
  • 1 chipotle pepper in adobo sauce plus additional sauce, to taste
  • 2 tbsp. diced onion
  • 8-10 sprigs cilantro, stemmed and leaves chopped
  • 2 boneless, skinless chicken breasts
  • 1 tbsp. olive oil (I used F. Oliver’s blood orange infused olive oil)
  • Goya adobo seasoning

Preheat grill on high.

Combine the salt, sugar and pepper in a bowl. Set peaches fleshy side up on a plate and sprinkle with the dry spices. Grill the peaches, fleshy side down, 8 to 10 minutes or until the peaches blacken and caramelize. Remove the peaches and cool.

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In a medium bowl, add the chipotle and adobo sauce and coat the inside of the bowl. Mash the chipotle with a fork and leave in the bowl or discard. Add the onion and cilantro, and toss. Chop the peaches into bite-sized pieces and toss with the adobo and onion. Refrigerate until you are ready to serve.

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Drizzle the chicken breasts with olive oil and sprinkle both sides with Goya Adobo seasoning. Grill over medium heat for 10 to 12 minutes, turning once, until chicken is completely cooked.

Spoon salsa over the cooked chicken breasts and serve.

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