Instructions: Place the 2 c of unpeeled peaches, onion, hab, and chicken stock in a small saucepan and simmer for 10 minutes. Pour into a blender or food processor and puree. Cool and add the cilantro, lime juice, sugar, the 1 c diced peeled peaches, plums, and green peppers.

Makes 1 quart.

This is best if allowed to sit overnight and keeps for 4 or 5 days. Serve cold with grilled chicken breast, grilled lamb chops, yellowfin tuna steaks, swordfish, or roasted duckling.

Notes: Joyce Piotrowski, of the late, lamented Armadilla Grill in in her retirement. Any of you NM C-Hers should try to get yourself invited to her house by any means possible to get her to feed you. You will never want to leave.

For the rest of us Joyce-less folk, here is one of my absolute favorite salsas of hers-try it over grilled pork chops. Ive copied the recipe as the heat for the general audience...but we know what to do about that, eh?

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