I met Peter the day after Christmas at The Market in Anacortes, WA. He was passing out samples of this salsa with a cashew-crusted chicken breast seasoned with his personal spice blend. Chef Peter had a bad experience with a computer once — so bad that he no longer has one, nor a website. So I cannot properly direct you to Chef Peter, his spices, or other recipes of his, but I can share with you a smashing spicy, fruity pico de gallo recipe that would pair well not only with cashew-crusted chicken but grilled whitefish (halibut! mahi-mahi!) or tossed in grilled or steamed shrimp. You may also wish to fold it into a quesadilla or place a spoon of it atop brie and crackers for New Year’s hor d’oeuvres.
- 1 cup dried, unsulfured apricots
- 1 fresh pineapple – slightly unripe (rock hard – no soft spots)
- 2 Braeburn apples, peeled and cored
- 1 red pepper, cored and seeded
- 4 jalapenos, stems, seed, and veins removed (keep veins for a little more heat, seeds for extra heat)
- 1/2 cup lime juice
- 1/2 cup honey or agave nectar
- 4 tbsp. fresh cilantro, chopped
- 1 pinch salt
Peel and core pineapple. Dice all produce into tiny pieces. Mix with lime, honey and salt. Refrigerate until chilled and stir in cilantro just before serving.
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