Friday, August 7, 2009

90. Peach Salsa

Date Cooked: July 31, 2009
Page: 584
Rating: A-

This was an accompaniment for the pork chops I had grilled from the previous post. I have watched on numerous cooking shows (especially those covering grilling) the use of fruit salsas with grilled meat. I have never actually made one until now.

It was a fairly simple recipe to make although I almost lost a finger in the process. While I could spin this story into a near tragedy I won’t, because I simply wasn’t paying attention and caught myself before a very sharp knife slid across my pinky. Two peaches were split and then chopped into large chunks. A red pepper and red onion were chopped fine and a jalapeno was minced. It was all tossed with some chopped parsley and garlic and some lime juice and pineapple juice.

This sat for about an hour while the pork chops marinated and cooked.

Rating: A. Absolutely delicious! The flavors went so well together and added a fresh layer of flavor to the pork chops! The peaches could have been riper but this was a great dish and I will prepare this in the future for serving with more grilled meats. The next day I had some more with the leftover pork chops and it was even better once the flavors mingled overnight.

1 comment:

  1. This looks cool and refreshing, something to perk up pork chops,and I think I will try it. i have a nice, fresh basket of peaches just waiting to be used. But I'll be more careful with my knife (since I already have one pinky finger injury from cutting a frozen chocolate Easter bunny). Don't need another!


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