Despite the unreal heat wave we are getting right now and the horrible fires plaguing the state, summer is such a wonderful time of year. Pools are open, our grill/smoker is getting used, my favorite fruits and veggies are in season, and days seem to last forever.
Yet my summers have been lacking a certain something all these years… I never knew what it was until I took my first bite of fresh, homemade fruit salsa.
Oh dear lord, this salsa, I mean THIS SALSA, will blow your mind.
I have no excuse for not trying fruit salsa sooner. I feel like I have been missing the true joy of summer for the past 25 years by not allowing my mouth to enjoy this burst of fresh flavor. If I could stop myself from eating it all in one sitting, I would be putting this salsa on EVERYTHING.
And for good reason because it kicked ass.
This is one of those summer dishes that I would love to make all year round (if only these fruits were in season all year…) and would readily eat every single night. To me this is the epitome of a perfect dish – it has texture, it’s spicy and sweet and savory all at one time, and it makes you smile despite the mess you I make when eating it. The flavors explode in your mouth and in between the moans of enjoyment; you realize you literally have summer in your mouth.
At the very least, you have to try the salsa. Seriously, it will change your life.
- 4 boneless, skinless chicken breasts
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 tablespoons olive oil + ¼ cup more for tortillas
- 8 small corn tortillas
- ½ cup honey
- ½ cup rice vinegar
- 2 tablespoons barbecue sauce
- 1½ tablespoons soy sauce
- 3 garlic cloves, minced or pressed
- ½ teaspoon red pepper flakes
- ⅔ cup cooked sweet corn
- 1 avocado, cut into cubes
- 1 cup fresh blueberries, chopped
- 1 ripe peach, chopped
- ½ red onion, finely chopped
- ½ jalapeno, seeded and chopped
- 3-4 tablespoons fresh cilantro, chopped
- the juice of one lime
- salt + pepper to taste
- Combine all ingredients together in a bowl and mix. The longer it sits, the better it tastes! Keep refrigerated.
- Cut chicken into cubes and toss with salt and pepper. Heat a large skillet over medium heat and add 2 tablespoons of olive oil. Add chicken and cook until golden on all sides, about 10-12 minutes. In a bowl, mix together vinegar, honey, barbecue sauce, soy sauce, garlic and red pepper flakes. Set aside.
- Fry the tortillas while the chicken is cooking. Use a small skillet (just slightly larger than the tortillas), add about 1-2 tablespoons of oil at a time over medium-high heat, then add each tortilla, cook for 15-20 seconds on each side and drain on paper towels.
- Remove chicken from the skillet and place on a plate, keeping the heat on. Add sauce to the skillet, whisking well. Let it cook and bubble for 5-6 minutes, whisking occasionally, until it slightly thickens and reduces by just a bit. Add the chicken back in the skillet and toss.
- Assemble tostadas by placing chicken on the tortillas, then covering it with a few spoonfuls of corn, avocado, and blueberry salsa.