Central Texas is Hill Country, which produces the habaneros, pecans, and peaches that are used in this recipe. This cooked salsa is an example of the New Southwestern style of cooking, and it would accompany grilled chicken or fish.
Ingredients
- 1/2 cup sugar
- 1 cup orange juice
- 2 tbsp vinegar
- 1 tbsp crushed dried habanero chile
- 1 3-inch stick cinnamon
- 1/4 tsp ground cumin
- 1 tbsp finely grated orange peel
- 3 large peaches, pitted and peeled, and chopped fine
- 1/2 cup toasted pecans, chopped fine
Servings: cups
Instructions
- In a saucepan, dissolve the sugar in the orange juice and vinegar. Add the chile, cinnamon, cumin, and orange peel. Bring to a boil, reduce the heat and simmer for 20 minutes until it becomes a thick syrup. Discard the cinnamon, add the peaches, and simmer for 5 minutes. Stir in the pecans and heat for an additional minute before serving.
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Publisher | Christened the "Pope of Peppers" by The New York Times, Dave DeWitt is a food historian and one of the foremost authorities in the world on chile peppers, spices, and spicy foods.
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