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 tsp salt
- 1 tsp pepper
- 2 Tbsp olive oil + 1/4 cup more for tortillas
- 8 small corn tortillas
- 1/2 cup honey
- 1/2 cup rice vinegar
- 2 Tbsp barbecue sauce
- 1 1/2 Tbsp soy sauce
- 3 garlic cloves, minced or pressed
- 1/2 tsp red pepper flakes
- 2/3 cup cooked sweet corn
- 1 avocado, cut into cubes
- 1 cup fresh blueberries, chopped
- 1 ripe peach, chopped
- 1/2 red onion, finely chopped
- 1/2 jalapeno, seeded and chopped
- 3-4 Tbsp fresh cilantro, chopped
- Juice of one lime
- Salt & pepper
- In a medium bowl, stir together all of the salsa ingredients. Refrigerate until ready to serve.
- Cut chicken into bite-size pieces and season with salt and pepper. Heat a large skillet over medium heat with 2 Tbsp olive oil. Add chicken and cook until browned on all sides, approximately 10 to 12 minutes.
- In a bowl, stir together vinegar, honey, barbecue sauce, soy sauce, garlic and red pepper flakes. Set aside.
- While the chicken is cooking, fry to tostadas. Heat a small skillet over medium-high heat with 2 Tbsp oil. Fry each tortilla for approximately 20 seconds per side, until golden brown. Remove to a paper towel lined plate.
- Remove chicken from the skillet when done and place on a plate. Add the sauce to the skillet, stirring constantly, until it begins to bubble and thicken, approximately 5 to 6 minutes. Add chicken back in the skillet and toss.
- To assemble the tostadas, place chicken on the fried tortillas, cover with corn, avocado and blueberry salsa.