Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          unpeeled fresh peaches -- diced plus 1 cup
                        -- peeled peaches cut
                        -- in 1/4" dice
     1/4  cup           minced onion
   1                    fresh or dried habanero -- skin and seeds
                        -- removed
   1      cup           water
   1      tablespoon    minced cilantro leaves
   1      tablespoon    fresh lime juice
   2      tablespoons   sugar
   1      cup           ripe black plums cut in 1/4 inch dice
     1/2  cup           green bell pepper cut in 1/4 inch dice

Preparation:

Place the 2 c of unpeeled peaches, onion, hab, and chicken stock in a small saucepan and simmer for 10 minutes. Pour into a blender or food processor and puree. Cool and add the cilantro, lime juice, sugar, the 1 c diced peeled peaches, plums, and green peppers. This is best if allowed to sit overnight and keeps for 4 or 5 days. Serve cold with grilled chicken breast, grilled lamb chops, yellow-fin tuna steaks, swordfish, or roasted duckling.