Chili Peach Vinaigrette

Don’t let the pale peach color of this lovely chili peach vinaigrette fool you. The flavor is tart, sweet and spicy, in my opinion, the perfect combination. Use it to dress your favorite salad or as a marinade for chicken or pork.

This spicy recipe kicks off the start of a big, bold adventure. As you read this, my younger daughter and I are on Day 1 of a cross-country trip from Massachusetts to California. We left the home of dear friends in Hingham, MA today, and are on the high road to upstate New York. If all goes to plan, we’ll hit the west coast on Tuesday, August 8th.

Since it’s the height of hot summer in the northern, I decided to do something different on this blog for August. I’ll be sharing some of our favorite fresh salads and dressings, beginning with this chili peach vinaigrette.

(Of course, since it’s not actually August yet, I’ll still have a Muffin Monday post for you tomorrow.)

Our accommodations are an eclectic mix of Airbnb homes, interstate motels and even one lodge in the Grand Canyon National Park. No doubt we’ll be craving salads the whole way. My Instagram feed is always a strange place to be, but follow along to travel with us from sea to shining sea.

Chili Peach Vinaigrette

Ingredients – Yields 1 cup or 240ml
6 oz or 170g ripe, firm peaches, washed, pitted and chopped (1 large peach or 3-4 small peaches)
1/2-1 small red chili pepper
1/4 cup or 60ml natural apple cider vinegar
1/8 cup or 30ml canola or other light oil
1 tablespoon honey, or more, if needed
1 tablespoon minced onion
1/2 teaspoon mustard powder (like Coleman's)
1/4 teaspoon fine sea salt

Method
Blend all the ingredients together in a blender or in an appropriate vessel with a hand blender until smooth.

Taste and add more honey, if necessary. If you are lucky your peach will be sweet enough and the extra honey will not be needed.

Store in a clean jar in the refrigerator.

Enjoy!

Love salads and unusual dressings? Check out some of my favorites.

• Spicy Asian Noodle Salad with Lobster 
• Tuscan Bean Salad
• Summertime Fresh Corn Salad
• Passion Fruit Vinaigrette

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Passion Fruit Vinaigrette

Passion fruit vinaigrette is tangy and light, with just a hint of fruity sweetness, the perfect dressing for salad or to spoon over pan-fried fish. We especially love it on salmon.

Most of the year I tend to have a jar of homemade vinaigrette lurking somewhere in the refrigerator, nestled amongst the myriad jars on my over-packed top shelf.  It invariably contains some combination of lemon juice or vinegar, olive oil, garlic, mustard, salt and black pepper and perhaps some honey or pomegranate molasses. I fish the jar out and let it rest for about 10 minutes at room temperature until the olive oil turns liquid again and then I give it a shake. If there’s not enough dressing left in the jar for that night’s salad, I add more of this, a little of that, until there is, once again, enough. Measurements are not really necessary but a general rule of thumb is one part acid (vinegar or citrus juice) to three parts oil.

Early this summer I was making up a fresh jar of vinaigrette when I spied a few passion fruit languishing in the fruit bowl. With passion fruit, there’s a narrow window where the fruit is wrinkled and ripe and wrinkled and dried out inside and mine were approaching the other side. So I scraped the black speckled pulp out of four of those little orbs of tartness and added them to the dressing I was creating. We ate it over everything for the next couple of days! And then I made some more. It keeps for a week or more in the refrigerator, if it lasts that long.

Ingredients
Pulp of 4 small passion fruit – 1/4 cup or 65g
1 small purple onion
4 tablespoons white balsamic vinegar
1/2 teaspoon flakey sea salt (I use Maldon’s.)
Several generous grinds of fresh black pepper
1/2 cup or 120ml extra virgin olive oil
1/2 teaspoon dry mustard

Method
Peel and mince your onion. Add it to a small bowl with two tablespoons of the vinegar. Add in the sea salt and a few good grinds of the black pepper and set aside. Marinating the onion in the vinegar mellows some of the sharpness and bite.

Put your passion fruit pulp in a clean jam jar and mix it around with a knife or fork to loosen it up and separate the seeds.

Add in the olive oil, the onion/vinegar mixture and the last two tablespoons of vinegar. Give the jar a really good shake.

Now add in the dry mustard and shake again until very well combined.

Store in the refrigerator until ready to use, shaking well again before lightly dressing salad or spooning it over cooked fish.

Here are a couple of photos to give you an idea of uses for the dressing. The first is a simple salad with butter lettuce, ripe tomatoes, cheese and shoestring carrots. The passion fruit seeds add color and crunch!

The second is pan-fried salmon the flavor of which far exceeds its accompaniments of fresh corn on the cob and peas. As much as I love sweet corn it still would have been a rather bland meal without the passion fruit vinaigrette!

Enjoy! Go ahead and make a jar! I’d love to hear what you’ve tried it on.