Latina Peaches
6 September 2009 by Jean JohnsonThese peaches are inspired by how they treat jicama in Mexico. I also do them with pineapple and melons of all stripes. Expect the fans to roll their eyes in bliss on this one because sets the sweet fruit off to a very fine angle indeed.
Latina Peaches
For these peaches, pass on the ginger and step away from the bourbon. Instead grab some limes, red chile, and salt. Yep. Latina Peaches take a deep curtsy south of the border. Here’s to you and su familia, Argelis.
Recipe Note
Dress perfectly ripe peaches with a little finely minced garlic, red chile, sugar, salt, and a liberal squeeze of lime.
Details
~If you have a mortar and pestle, pounding garlic is light years easier than fine mincing.
Hippie Kitchen, p. 106
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2 Responses to “Latina Peaches”
OK Jean! I came to your blog specifically to give you a shout out on these Latina Peaches. I love them and am sad that I’m running out of peaches.
Great job on the book … your work is really good on all levels, not just the great recipes but the world you conjure.
See you back at FB.
~M
By Maria Norcia Santillanes on Aug 11, 2010
Aren’t they great, Maria. Thanks for stopping by and glad you like whichever book it is that you have. Cheers, J
By Jean Johnson on Aug 26, 2010