I absolutely love a fresh peach in the summer. I remember as a child playing outside eating fresh peaches that were so juicy, your face was sticky, down your arm was sticky...well, you get the point. Actually not much as changed! The recipe I want to share with you today is just fantastic if you are a peach lover. You have the use the fresh peaches that are in season right now. This is not a dish I would make at any other time of the year. If you are scared of the "heat" in the jalapenos, just cut it down to one, and make sure to remove the membrane, that is where most of the "heat" is. I've noticed that the level of "heat" seems to vary in supermarket jalapenos. Maybe start with one jalapeno and check the salsa after a couple of hours and see if it is too hot for you. You can always add more, I think the contrast of the sweet peaches and spicy jalapeno is what makes this so delicious. For some other ideas of things to do with peaches, check out Julie's peach post from last summer.Grilled Chicken with Peach Jalapeno Salsa
For the chicken:
1/4 cup vegetable or olive oil
2 tablespoon lime juice
2 cloves garlic, minced (1 teaspoon)
1 tablespoon brown sugar
1 teaspoon Cajun Seasoning
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 - 1/2 pounds boneless skinless chicken breasts, trimmed
Whisk all of the ingredients above, except the chicken, in a small bowl. Place the chicken breasts in a ziplock bag and add the marinade. Seal and place in the refrigerator to marinate for 1 to 2 hours.
For the Peach Jalapeno Salsa
3 large peaches, peeled and chopped into bite size pieces
2 jalapenos, seeded and finely chopped
1/4 cup red onion, finely chopped
1 tablespoon lime juice
2 teaspoons sugar or honey
1 clove garlic, minced (1/2 teaspoon)
2 tablespoons minced cilantro
Combine all of the salsa ingredients in a bowl and place in the fridge for a few hours to let the flavors blend.
Grill the chicken breasts and top with the peach salsa.
Cooks note: To easily peel peaches, cut a big X in the bottom of the peach. Immerse in boiling water for about 45 seconds. Immediately remove the peaches and place in a bowl filled with ice water, to stop the peach from cooking. Starting at the bottom where the X is, take a paring knife and gently peel the skin away. For the most part it should come right off.
Linked to the following parties:
Gooseberry Patch What Have You Made This Week
White Lights on Wednesdays Wednesday Whatsits
Recipes For My Boys Thursdays Treasures
Walking on Sunshine Foodie Friends Friday
Amee's Savory Dish Fit and Fabulous Fridays
Six Sisters' Stuff Strut Your Stuff Saturday