We’re pretty convinced that nothing is better than a perfectly ripe peach. It simply shouts summer. It doesn’t need anything more than a couple of paper napkins to mop up the juices around your mouth when you’re eating it.
Of course, a peach cobbler or peach pie is a marriage made in heaven. And fresh peach ice cream is sublime. No wonder we say that things we really like are ‘peachy’. And we’d never – and I mean never – say no to a slice of our own recipe for honey & thyme peach tart.
But peaches aren’t just for eating fresh or turning into desserts with the help of our good friends butter and sugar.
Peaches when paired properly are just the ticket for savory dishes. Take our peach salsa. It’s simplicity itself. Finely diced red onion, red chile, some freshly chopped herbs and lime zest and juice. The peaches give the dish sweetness, while the chile adds the kick, the onion some crunch and the herbs a fresh flavor.
If you don’t like cilantro (and we know some folks taste soap when they eat it), you could add parsley instead or even a few sprigs of tarragon.
We’ve served it with chicken thighs (see our note at the end of the recipe) but it would be delicious with a piece of fish too. The important thing – the most important thing – is to start with the best quality peaches you can find. Make it now because peach season – like summer – won’t last forever.
Serves 2-3 people
2 ripe peaches
1 small red chile, deseeded and diced
½ Tbsp finely chopped red onion
1 Tbsp chopped mint leaves (about 8 leaves)1 Tbsp chopped cilantro
4 boneless, skinless chicken thighs
1 Tbsp runny honey
Juice of 1 lime
1 Tbsp olive oil
Salt & pepper
In a bowl large enough to hold the chicken, place the honey, lime juice, olive oil and salt and pepper. Stir, taste and adjust the seasoning before adding the chicken thighs. Allow to marinate in the refrigerator for an hour or two.
To make the salsa, zest half the lime and place that in a separate bowl along with the juice of the whole lime. Slice the peaches in half, cut into wedges and then into chunks. Add the peaches to the lime zest and juice and give them a stir to prevent them from browning.
Add the diced red chile pepper, the finely chopped onion, mint leaves and cilantro. Add a generous sprinkle of salt, taste and set aside.
Cook the chicken on either a grill pan on the stove or on the barbecue until nicely browned on both sides and cooked through. Serve the chicken with a generous dollop of the salsa on top and extra on the side.
Note: You can use chicken breasts for this recipe but thighs are less expensive and very flavorful. To save even more, purchase thighs with the bone and skin on.
This recipe can be doubled easily.