About the only thing I can find at my local grocery store is ingredients to make salsa. They often have seasonal fruit (I ate a ton of cherries in July), so I was able to get some nice peaches.
For dinner, Jerk Chicken and Peach Salsa. Chop everything and toss into a bowl!
Salsa
one medium peach
one avocado
two small-ish tomatillos
half a small red onion
half a jalepeno
juice of one lime
handful of cilantro
Jerk-style Rub
2 tsp. salt
2 tsp. cumin
2 tsp. corriander
1/2 tsp. red pepper flakes
1/4 tsp. cinnamon
1/4 tsp. nutmeg
The rub is perfect for chicken or pork. I used 3 boneless chicken breasts. Pat the meat dry and pat on the rub. I used my George Foreman Grill to cook the chicken. (I know it's kind of cheesy, but when you live in an apartment in Brooklyn, it's hard to do real grilling.)
I made extra and used the left over chicken and salsa to make a great chicken salad for tomorrow's lunch. I'm not great at cooking for one, so I always cook something that can be transformed into lunch for the next day.
This is based on a Martha Stewart Living recipe from probably 6 years ago. I photocopied the pages and they don't have dates on them! The original rub included brown sugar, which I omitted, and pineapple-cilantro rice, which was the inspiration for the salsa. The great thing about a recipe like this is you can mix and match and use whatever you have on hand. Bon Appetit!
