For Labor Day we did a mesquite grill of chicken, figs and ripe peaches.
What to put on the chicken? My hand reached out toward the wall of artisanal salsas at New Leaf and emerged with this fabulous complex salsa of ripe mango and sassy chipotle chiles. For roughly $4.50 this vivacious salsa did wonders for the chicken, and made a superb companion for sliced pork loin later in the week.
This stuff packs a punch, but not too much if you know what I mean. Better than I could make it — thank you folks at Numero Uno.
If you’re wondering what I did with the warm grilled figs and peaches…..I put them on top of bowls of plain frozen yogurt – not vanilla, but plain, the kind with tons of tartness. Warm fruit, cool creamy tartness. Add a glass of Jameson’s and you’re in the zone.
