Peach Salsa

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What you Need :


  • 2 teaspoons olive oil
  • 1 shallot (minced)
  • 2 ears corn (kernels cut from cob)
  • 1 pinch ancho chile powder
  • 2 teaspoons mezcal or tequila
  • 2 medium peaches
  • 2 teaspoons cane sugar
  • juice from one lime
  • 1 tomato (diced)
  • 1 avocado (diced)
  • 1/4 cup queso fresco (diced)
  • fresh cilantro (chopped; optional

How to Make It :

  1.  In a medium skillet over medium heat add the olive oil and shallot and cook until almost translucent. Add corn and stir; cook for 5 more minutes and stir occasionally. Add ancho chile powder, salt, and pepper to taste, and deglaze the pan with mezcal or tequila.
  2. Set aside. Combine peaches, sugar, and lime juice. Set aside.
  3. Add diced tomatoes, avocado, and queso fresco to a bowl along with fresh cilantro, if using. Combine it with peach mixture and corn mixture. Salt and pepper to taste and serve with chips.

Recipe reprinted with permission from The Chubby Vegetarian: http://chubbyvegetarian.blogspot.com/2013/07/peach-salsa.html

 

 

 

Peach and Basil Crumble

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What you Need :


Filling:

  • 4 ripe peaches, pitted, peeled (optional), each sliced into 8 wedges
  • 1 tbsp granulated sugar
  • 1 tbsp fresh basil, torn
  • 1/2 tsp grated lemon zest
  • 1/4 tsp coarse salt

Topping:

  • 1/3 cup chopped almonds
  • 1/3 cup packed light-brown sugar
  • 1/4 cup plus 2 tbsp all-purpose flour
  • 1/4 tsp salt
  • 3 tbsp cold unsalted butter, cut into 6 pieces

How to Make :

  1. Preheat oven to 400 degrees.
  2. Mix all ingredients to make the filling.
  3. In a separate bowl, combine all ingredients to make the topping. Use fingers to rub in butter so mixture becomes crumbly.
  4. Divide filing into four 5 1/2-inch baking dishes. Spread topping evenly onto each dish.
  5. Bake until golden brown, about 25 minutes.
  6. Can be served with heavy cream, whipped cream, or ice cream if desired.

Recipe courtesy of: Martha Stewart Living