Tuesday, August 12, 2008
Peach Salsa and Mango Salsa
Here is another recipe from my Weekend Wizards group. It's Rachael Ray's Grilled Pork Chops with Peachy Hot Salsa. I made grilled pork tenderloin and grilled chicken. I also made our favorite mango salsa. We had plenty of choices. I think the mango salsa would also be delicious on fish.
Here is a link to her original recipe http://www.rachaelraymag.com/recipes/beef-pork-lamb-recipes/grilled-pork-chops-with-peachy-hot-salsa/article.html
Grilled Pork Chops with Peachy Hot Salsa
by Rachael Ray
From Every Day with Rachael Ray
Adapted by ME
3 peaches, peeled and halved
1 lb pork tenderloin
1 avocado, finely chopped
1/2 cup finely chopped sweet onion
1 serrano chili, diced
2 tbsp chopped flat-leaf parsley
1/2 tsp sugar
1 tbsp lime juice
Dice peaches and place in medium bowl.
Stir in avocado, onion, chili, parsley, sugar, and lime juice.
Grill pork tenderloin on medium high heat for 8-9 minutes on each side.
Check to see that the internal temperature is about 155 degrees.
Let meat rest for 5 minutes before slicing.
Serve with peach salsa.
I would wait to add the avocado until the last minute, because the texture can get slimy if it sits too long.
I also served this with some grilled chicken.
I grilled to chicken breasts on medium high for about 9 minutes per side.
I also served this with my mango salsa.
2 mangos, diced
1 serrano chili, finely diced
1/4 cup red onion, finely diced
handful chopped cilantro
Combine above ingredients.