“Chiles in Adobo” are chipotles (wood-smoked jalapeños) in tomato sauce, sold in cans. They’re available at any market with a good selection of Mexican foods. If you can’t find one, substitute hot chile powder or even cayenne. This is lovely with any grilled meat.
Recipe information
Yield
makes about 4 cups
Ingredients
4 cups pitted peaches in 1/4-inch dice
1 cup red bell pepper in 1/4-inch dice
2 chiles in adobo, pureed
1/4 cup fresh lime juice
1/2 cup minced fresh cilantro
2 tablespoons sugar
Preparation
Combine all the ingredients and let them marry for up to 1 hour before serving.
From Mark Bittman's Quick and Easy Recipes From the New York Times by Mark Bittman Copyright (c) 2007 by Mark Bittman Published by Broadway Books.
Mark Bittman is the author of the blockbuster Best Recipes in the World (Broadway, 2005) and the classic bestseller How to Cook Everything, which has sold more than one million copies. He is also the coauthor, with Jean-Georges Vongerichten, of Simple to Spectacular and Jean-Georges: Cooking at Home with a Four-Star Chef. Mr. Bittman is a prolific writer, makes frequent appearances on radio and television, and is the host of The Best Recipes in the World, a 13-part series on public television. He lives in New York and Connecticut.
