Chef Jason K. Morse, certified executive chef, Valley Country Club, Aurora.
Ingredients
4 cucumbers, diced
6 roma tomatoes, diced
1/2 red onion, diced
2 tablespoons cilantro, chopped
6 peaches, diced
1 yellow pepper, diced
1 14-ounce can black beans, drained
1 tablespoon fresh ginger, minced
1 tablespoon fresh garlic, minced
1 tablespoon garlic oil
4 tablespoons sugar
3 tablespoons white wine
1/4 cup sweet chili sauce
1/2 cup chili oil
Directions
Combine cucumbers, tomatoes, onion, cilantro, peaches, pepper and beans and set aside. Mix remaining ingredients and place in a stock pot then reduce by half. Add hot liquid to dry ingredients and mix well, then transfer to a shallow container to chill. Serve chilled over lamb or grilled fish.
