Fiery Grilled Peach and Habanero Salsa

Grilling the peaches caramelizes their natural sugar. Serve with grilled pork, fish--like striped bass, pictured--or chicken. Refrigerate for up to three days.

• 4large peeled peaches, halved and pitted (about 1 pound)
• 2(.25" thick) slices red onion
• Cooking Spray
• 2tablespoons chopped fresh cilantro
• 1tablespoons fresh lime juice
• 1teaspoons sugar
• 1teaspoon grated orange rind
• 1teaspoon finely chopped seeded habanero pepper
• .5teaspoon salt

1. Prepare grill to medium-high heat
2. Lightly coat peaches and onion with cooking spray
3. Place peaches and onion on grill rack coated with cooking spray
4. Grill peaches 2 minutes on each side. Cool and chop peaches
5. Grill onion 3 minutes on each side
6. Cool and chop onion
7. Combine peaches, onion, cilantro, and remaining ingredients in a medium bowl; toss well
8. Let stand 15 minutes

   <strong strong>yield:15 servings (serving size: .75 cup)

• CALORIES 20;
• FAT 0.1g(
  • sat 0g,
  • mono 0g,
  • poly 0g,
  );
• PROTEIN 0.4g;
• CARB 5g;
• FIBER 0.7g;
• CHOL 0mg;
• IRON 0.1mg;
• SODIUM 78mg;
• CALC 4mg

prime pairings

Salsas, chutneys, and relishes make dinner planning a snap. Just cook simply seasoned meat, poultry, or fish, then serve it with one of our bold-flavored, bright-colored condiments.

August 04, 2009

Crimson Editor

Food.html

2 / 3

Grilled Chicken Breast

<strong strong>best with:

• Ginger-Nectarine Salsa;
• Pan-Roasted Corn and Tomatoe Relish;
• Citrus-Avocado Salsa;
• Fiery Grilled Peach and Habanero Salsa;
• Roasted Poblano and Tomatoe Salsa;
• Tomatoe Chow-Chow

Prepare grill to medium-high heat. Sprinkle 4 (6-ounce) skinless, boneless chicken breast halves with .5 teaspoon salt and .25 teaspoon freshly ground black pepper. Place chicken on grill rack coated with cooking spray. Grill chicken 6 minutes on each side or until done.

• CALORIES 183;
• FAT 4g(
  • sat 1.1g,
  • mono 1.4g,
  • poly 0.9g,
  );
• PROTEIN 34g;
• CARB 0.1g;
• FIBER 0g;
• CHOL 94mg;
• IRON 1.2mg;
• SODIUM 373mg;
• CALC 17mg

Grilled Striped Bass

<strong strong>best with:

• Ginger-Nectarine Salsa;
• Fiery Grilled Peach and Habanero Salsa;

Prepare grill to medium-high heat. Sprinkle 4 (6-ounce) striped bass fillets with .5 teaspoon salt and .25 teaspoon freshly ground black pepper. Place fish on grill rack coated with cooking spray. Grill 4 minutes on each side or until each side or until each fish flakes easily or until desired degree of doneness.

• CALORIES 159;
• FAT 3.8g(
  • sat 0.8g,
  • mono 1.1g,
  • poly 1.3g,
  );
• PROTEIN 29g;
• CARB 0.1g;
• FIBER 0g;
• CHOL 131mg;
• IRON 1.4mg;
• SODIUM 403mg;
• CALC 25mg

Roasted Pork Tenderloin

<strong strong>best with:

• Ginger-Nectarine Salsa;
• Fiery Grilled Peach and Habanero Salsa;
• Curried Pineapple and Stone Fruit Chutney

Prepare grill to medium-high heat. Sprinkle .5 teaspoon salt and .25 teaspoon freshly ground black pepper over 1 (1-pound) por tenderloin. heat a large skillet over medium-high heat. Add 1 tablespoon olive oil to pan; swirl to coat. Add pork to pan; cook 3 minutes, browning on all sides. Bake pork at 400 degrees for 22 minutes or until a thermometer registers 155 degress (slightly pink). Let stand 10 minutes before cutting across grain into thin slices.

August 04, 2009

Crimson Editor

Food.html

3 / 3


• CALORIES 170;
• FAT 7.5g(
  • sat 1.9g,
  • mono 4.1g,
  • poly 0.7g,
  );
• PROTEIN 24g;
• CARB 0.1g;
• FIBER 0g;
• CHOL 67mg;
• IRON 1.3mg;
• SODIUM 338mg;
• CALC 6mg