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Peach and Roasted Poblano Chile Salsa

  • 2 medium poblano chiles, roasted, seeded and chopped
  • 2 medium ripe peaches, peeled, pitted and chopped
  • 1 cup honey
  • 1 cup chicken broth
  • 2 tablespoons ancho chile powder
  • 2 medium cloves garlic, crushed
 

Method

Combine poblanos, peaches, honey, chicken broth, chile powder and garlic in a medium saucepan. Bring to a boil.  When boiling, immediately reduce heat to a gentle simmer and cook for 30 minutes, stirring occasionally, or until salsa reaches desired consistency.

Yield: 8 servings.

Contributor: pat ciesla

more recipes for the basics          more peach recipes        more recipes for salsas, relishes, and chutneys

 
 

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