Fresh peaches and sweet peppers are spiced up with chopped jalapeño peppers and chili powder for a mild kick salsa.   Peach salsa is great as a stand-alone appetizer and extra delicious when served over this Asian-inspired soy, brown sugar, and chili seasoned chicken.  

Makes 4 servings

Ingredients:

For Peach Salsa

• 4 large peaches, peeled, pit removed and diced

• 1 sweet red bell pepper, diced
• 1 jalapeño pepper, veins and seeds removed, finely chopped
• ¼ cup red onion, diced
• 3 green onions, diced
• 1/4 cup fresh chopped cilantro, plus extra springs for garnish 

• 2 tablespoons freshly squeezed lime juice (1 lime)
• 1/2 teaspoon chili powder blend
• ½ tsp salt and pepper to taste

      

For Chicken

• 4 cups shredded chicken
• 1/4 cup soy sauce
• 1/4 cup brown sugar
• 2 tablespoons freshly squeezed lime juice (1 lime)
• 1/2 teaspoon chili powder blend
• Leaf lettuce, Boston, Butterhead or other

Directions:

For Peach Salsa

1. To prepare peaches, wash them thoroughly.   Bring 4 cups of water to boil.   Blanch peaches in the boiling water for 30-60 seconds until skin begins to loosen. Remove peaches and rinse under cool water.  Slip off skins. Remove the pit, slice and dice peaches.  
2. In a large mixing bowl combine diced peaches, diced red bell pepper, jalapeño, red onions, green onions, chopped fresh cilantro, 2 tablespoons freshly squeezed lime juice, 1/2 teaspoon chili powder blend, salt and pepper. Toss to combine.

For Chicken

1. In a medium bowl add soy sauce, brown sugar, lime juice and chili powder blend.  Mix to dissolve sugar, blend thoroughly.
2. Add chicken and toss to coat in sauce.
3. To serve, line 4 plates with 2 lettuce leaves, spoon 1 cup of chicken mixture on top of lettuce leaves.   Top chicken with ½ cup peach salsa.  Garnish with a sprig of cilantro.  Serve with tortilla chips. 

Tips:

• For Peach Salsa Chicken Tacos: top corn or flour tortillas with lettuce, chicken mixture and peach salsa.
• To save time, shred the white and dark meat of a purchased rotisserie chicken.   
• Peach salsa keeps up to 3 days in the refrigerator