4 Peaches [freestone, cut in half]
1-1/2 oz 74% Dark Chocolate [broken into 8 squares]
Habenero Sugar [for sprinkling]
Grill peaches on a hot grill, cut side down for about 5 minutes. When peaches have grill marks, flip over + place a piece of chocolate in place of the pit. Continue to grill for a few more minutes until the chocolate is melted. Transfer to plates + sprinkle with spicy sugar.
2 Peaches [freestone, chopped, about 2 cups]
3 cups Tomatoes [cored, chopped]
1/4 cup Sweet Onion [minced]
1/4 cup Fresh Basil [+ a little for garnish]
1/2-1 Tbs White Wine Vinegar
1 Tbs Extra Virgin Olive Oil
1/4 tsp Salt [+ more to taste]
Freshly Ground Black Pepper
Puree peaches, tomatoes, + onion in a blender. Add remaining ingredients + puree a few minutes more till very smooth. Adjust vinegar + salt + serve garnished with a little basil.
2 Peaches [Texas freestone, pitted + chopped]
1 Tomato [chopped + partially seeded]
1/2 Cucumber [sliced thinly then chopped]
2 Tbs Red Onion [minced]
1 Lime [juice only]
Salt
Mix all ingredients together and allow to sit for 20 minutes before serving. Use a slotted spoon to serve.
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