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Peaches with Silk Chili & Lime

Dig (Inspired by Chef Dylan Mendelhson)

Servings

8-10

Prep Time

5-10 minutes

Cook Time

1 minutes

Grilled peaches with silk chili and lime. A match made in heaven.

Peaches with Silk Chili & Lime

Ingredients

  • 3 lbs (4-5 each) ripe peaches

  • 2 Tbsp nice olive oil

  • 1 lime

  • 1 Tbsp Silk Chili

  • 1 pinch Maldon or Salina Crystal Salt

Directions

  1. Starting at where the stem would be, run a chef’s knife all the way around the peach. Gently twist to separate the two halves and remove the pit. Cut your halves into three or four wedges.

  2. In a large bowl, drizzle those sweet babies with a healthy coating of your very best olive oil. (You’ll taste the difference.)

  3. Using a microplane or box grater, zest and juice your lime and add to your peaches.

  4. Finish with a loving sprinkle of Silk Chili (about one tablespoon), and a generous pinch of salt. Toss to combine.

  5. Steal the most beautiful wedge and taste it. Savor it. Ask yourself, “Self, do these beautiful peaches need anything? Maybe a bit more lime? Maybe a bit more flaky salt?” Give those peached whatever they need before serving on your finest platter.

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