Peach Salsa Recipes

Baked Chicken Breast with Gunther

Yield - 4 Portions

Ingredients:

• 12 ounces - Gunther
• 1 Can - Peach Halves - drained, rinsed and drained again, sliced and fanned out
• To taste - Parsley for garnish

Method:

1. In a baking dish lay the chicken breast skin side up.  Make sure the pan is large enough that the chicken breasts are close together but not touching. 
2. Pour Gunther
3. Bake in a 375 degree heated oven for approximately 20 to 25 minutes or until a bit stringy but firm to the touch. 
4. Let set for 5 minutes before you serve. 
5. Transfer to serving plate.
6. Garnish with fanned out peach halves and parsley. 
7. *Note: the chicken can be substituted with most flat or round bodied fish. 

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Blackened Scallops with a trio of Gunther Salsas

Yield: 4 servings

Ingredients:

• 2 to 3 ounces - Blackened Seasoning
• 1/2 ounce - Olive Oil
• 2 ounces - Lime Mango Salsa
• 2 ounces - Tomatillo, Salsa Verde
• 2 ounces - Peach Salsa

Method:

1. Removes side muscle from scallops, pat dry and place in a zip lock bag. 
2. Coat lightly with olive oil. 
3. Shake gently so as to not damage the scallops but enough to evenly coat each scallop with the blackened seasoning. 
4. Place the scallops in a smoking hot cast iron skillet (do not add any oil)
5. Cook on each side for 1 to 2 minutes or until nicely seared and just cooked through to the center.
6. Remove from the skillet and let rest for a few minutes. 
7. Place 3 scallops on serving dish and top each with 1 tablespoon of the 3 different salsas (See picture). 
8. Garnish with fresh herbs or fresh diced mango and peaches if you have some on hand. 

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Georgia Peach Turkey Sandwich

Yield: 1 serving

Ingredients:

• 3 Slices - Turkey - About 3 ounces
• 2 Slices - Harviti Cheese - 1 1/2 ounces
• 1 ounce - Gunther's Peach Salsa
• 3 Slices - Tomatoes
• 1 Thin Slice  - Red Onion
• 6 to 10 Leaves - Baby Red and Green Romaine

Method:

1. Slice hoagie roll or baguette in half lengthwise and lightly toast under the broiler. 
2. Roll the 3 slices of turkey and place on top of toasted roll then top that with 2 slices of cheese. 
3. Put back under broiler and heat until cheese is melted then remove from oven, top with Gunther's Peach Salsa and plate.  (See picture)
4. While the cheese is melting, dress the top of the roll with the baby greens, tomatoes and onions and plate.  (See picture)
5. Serve with blue corn chips, pickles and a side of Gunther's Peach Salsa as a dip for the chips and sandwich. 

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Ginger Snap Cookies with your Favorite Gunther's Gourmet Fruit Salsa

Yield: 16 Each

Ingredients:

• 1 each - Ginger Snap Cookies
• 4 ounces - Gunther's Fruit Salsa
• Cream Cheese

Method:

1. Bring cream cheese to room temperature so it's easy to pipe or spread.
2. Lay out ginger snap cookies and pipe about 1/2 oz of cream cheese onto each cookie. 
3. Top with your favorite Gunther's Gourmet Fruit Salsa.  (See picture)

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Peach & Honey Glazed Pork Chops

Yield: 2 portions

Ingredients:

• 4 ounces - Gunther's Peach Salsa
• 1 Tablespoon - Honey
• To Taste - Salt - Kosher or Sea Salt
• To Taste - Pepper - Fresh Ground
• 1 Tablespoon - Olive Oil

Method:

1. Drain Gunther's Peach Salsa through a fine strainer.  Keep both the juice and the chunky salsa. 
2. Mix the peach juice with the honey and put aside. 
3. Turn your grill on high and close the lid until it's about 450 degrees.  Then brush your grill bars with a wire brush to clean.  Then take and old clean cloth and moisten it with about a tablespoon of vegetable oil.  Using tongs to hold the cloth, rub the bars with the cloth.  This will help keep the product you are cooking from sticking.  Then close the grill and let it come back up to temperature. 
4. Grill pork chops for 6 to 10 minutes on each side brushing with the peach juice and honey mixture every few minutes.  Once the pork chops are cooked (internal temperature of 150 to 155 degrees) remove and let sit for 4 to 6 minutes. 
5. Glaze one more time with peach juice and honey mixture and plate.  Place a dollop of the drained chunky salsa on top, garnish the plate (see picture) and serve with your favorite sides.  

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Jerk Pork with a Trio of Gunther Salsas

Yield: 4 Servings

Ingredients:

• 2 to 3 ounces - Jerk Seasoning
• 2 ounces - Lime Mango Salsa
• 2 ounces - Peach Salsa
• 2 ounces - Tomatillo, Salsa Verde

Method:

1. Preheat over to 400 degrees. 
2. While oven is heating, trim pork tenderloin of all fat and silver skin
3. Place trimmed tenderloin in a zip lock bag and add jerk seasoning, shake bag well so the meat is evenly coated with the seasoning.  
4. Place pork on a cooking rack and place that on top of a sheet tray and put in the 400 degree oven.
5. Cook for 5 1/2 to 6 minutes per pound or until internal temperature reaches 140 to 145 degrees. 
6. Remove from oven and let rest for 5 minutes, then slice into 1/4 to 1/2 inch pieces. 
7. Place 1/2 oz of each of the 3 salsas on a plate and top with 1 slice of pork for each salsa.  (See picture) 

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