Every month I post with a wonderful group of bloggers called The Secret Recipe Club. Each month we all get assigned a different blog to visit and make something from. It’s such an amazing group as it opens you up to other blogs you may not have known about. It also encourages people to share the love which I am personally all about. I love the community of blogging so this group really is a good fit for me. I really enjoy participating.
This month I was assigned the blog Sweet As Sugar Cookies. Lisa is a talented cook and has so many recipes to choose from it was hard to narrow down what I wanted to make. I kept going back to her Spicy Peach BBQ Sauce Chicken. The catch was I had just bought a monster size jar of peach bbq sauce while on our trip to St. Jacobs. But I still could not get the recipe out of my head. So I turned it into peach salsa. Hopefully Lisa likes the adaptation. I just could not help myself. Her peach sauce was stuck in my brain and had to be used. She also has some really amazing ice cream I’d love to try. Her meals are killer good and I’ve bookmarked a few of them to try when the heat lets up. So thanks to Lisa for the awesome inspiration today. Your sauce is so good I had dreams about it.
A little tip before the recipe. If you don’t mise en place yet you must try. Not only is it pretty but its also useful. You have no idea how many times I go to make something and I realize I’m missing an ingredient in the midst of an important step. So if you mise en place you will be alerted ahead of time and can send your kids or hubby to the store. See, I’m a giver. Always looking out for others.
- 2 cups diced peaches I left the skin on
- 1/4 cup red pepper finely diced
- 1/4 cup shallot finely chopped
- 2 tablespoons fresh lemon juice (use lime if you have it instead)
- Pinch of vanilla salt
- 1 teaspoon vanilla sugar more if desired
- fresh cilantro to taste
- Cut up all your fruit and veggies.
- Measure out all your ingredients.
- Pop everything but the cilantro in a bowl and mix it all up.
- Pop in the fridge for about 30 to 60 minutes to let the flavours meld together.
- Garnish with cilantro.
- Serve over top of fish, chicken, pork or beef.
I know right, it’s gorgeous. I just want to eat it up with a spoon and forget putting it on top of anything. It’s a great recipe. I used lemon in mine but only because my limes seemed to have gone missing. They must be hiding out on the deck or something basking in the sun. Could not find them anywhere. So the lemon made the substitute. If I make it again, which I quite likely will I would use lime next time. If I can ever find my dang limes.
Quick edit- thanks to a reader for noticing the links for the vanilla salt and vanilla sugar are missing. If you don’t have time to make either feel free to substitute regular sugar and regular salt. But personally I like making my own vanilla salt and my own vanilla sugar. Adds that extra oomph that I love. Thank you Susan Saunders for letting me know this was missing!
Please make sure you stop by the other Secret Recipe Club members and check out what they made this month. There’s some amazing blogs involved each month so you are sure to find some great recipes.
Toodles and smoochies! xx