Central Texas is Hill Country, which produces the habaneros, pecans, and peaches that are used in this recipe. This cooked salsa is an example of the New Southwestern style of cooking, and it would accompany grilled chicken or fish. From the article “Perfectly Pungent Peaches” by Dave DeWitt here.
1/2 cup sugar
1 cup orange juice
2 tablespoons vinegar
1 tablespoon crushed dried habanero chile
1 3-inch stick cinnamon
1/4 teaspoon ground cumin
1 tablespoon finely grated orange peel
3 large peaches, pitted and peeled, and chopped fine
1/2 cup toasted pecans, chopped fine
In a saucepan, dissolve the sugar in the orange juice and vinegar. Add the chile, cinnamon, cumin, and orange peel. Bring to a boil, reduce the heat and simmer for 20 minutes until it becomes a thick syrup. Discard the cinnamon, add the peaches, and simmer for 5 minutes. Stir in the pecans and heat for an additional minute before serving.
Heat scale: Mild