I know, I know–I haven’t posted a recipe in a great, long while…or at least it seems that way to me.
Contrary to popular belief, I’m still eating and I’m still cooking…although not as much as in past months…I blame it on empty propane tanks and an oven that makes my kitchen feel like the Texas desert.
Speaking of Texas, my good friend ETown (who lives in the Lonestar State) recently shared her father’s new food blog with me–How To Food. Let me tell you, it’s pretty amazing. Mr. Town is a phenomenal cook–he has his own real, live cookbook and everything!
One recipe in particular caught my eye– his Grilled Basil Chicken with Peach Salsa. It looked so good that I ran out an bought a whole chicken. Did you hear me? A WHOLE CHICKEN. When I got home from the store, I promptly freaked out (I’ve never cooked chicken with BONES IN IT, let alone a WHOLE CHICKEN) and decided to save the chicken part for later…but I DID make the peach salsa. It was awesome.
Mr. Town’s Peachy Salsa (modified from How To Food)
1/2 jalapeno pepper
2 slices red onion
1/2 red bell pepper
juice of one lime
1/4 cup fresh basil
Mr. Town uses lots of fancy words like “diced” and “minced,” but I don’t follow directions well, so I just “chopped” everything. I seeded and chopped the jalapeno, and then chopped the red pepper and the onion slices. I even chopped the basil. I did, however, cube the peach. Once everything was chopped, I threw it into a bowl and squeezed the lime juice all over it. I tossed it, and voila: peach salsa.
I ended up mixing the salsa with some mashed avocado and putting it on top of my fish. I really like fruit in my salsa–especially big chunks of fresh peaches. I think mango would have worked as well. All in all, the salsa and fish were delicious!