I first published this recipe in 1988, in our church's cookbook in Florida. This recipe has been one of our faves for many years. When peach season arrives each summer, the requests for peach salsa begin pouring in.
It is equally delicious on blackened fish or marinated flank steak grilled to medium rare and thinly sliced. I have substituted mangoes for the peaches when they are in season.
For grilled chicken:
boneless, skinless chicken breasts... however many you need. (The marinade will accommodate 6 to 12, easily. Since the grill is fired up, make a few extra for salads or sandwiches.)
One recipe of food maven's basic marinade for chicken
Mix up marinade. Pour into gallon zipper bag set inside a bowl. Put chicken into bag. Marinate for a couple of hours, or up to two days. Remove from bag, discarding bag and marinade. Grill until juices run clear. Place on platter and cover with foil to keep warm. Allow chicken to rest for 15 minutes before serving.
For peach salsa:
8 large peaches, cut into chunks
1/2 c. scallions, sliced
1/4 c. each, red and yellow bell pepper
zest of one lime
1/2 c. fresh lime juice
2 T. fresh italian parsley, finely chopped
1/2 of a bunch of cilantro, leaves only, finely chopped
2 T. extra virgin olive oil
1 t. cumin
1 t. kosher salt
1/2 t. freshly ground black pepper
2 t. minced jalapeno (optional)
Dump everything into a medium sized bowl. Stir it together well. You want the peaches to be coated with the lime juice and olive oil so they won't turn brown. I rarely add the jalapeno, but feel free. Let it sit for 30 minutes to an hour, for the flavors to get real friendly:) Serve on top of grilled chicken.
roasted new potatoes, steamed veggies and whole wheat rolls.
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