Fresh salsa made with Colorado’s juicy Palisade peaches makes a perfect topper for grilled chicken sliders. Brush chicken with spicy peach glaze, add a dab of basil pesto and a delicious summer sandwich is born! Join Logan Mason, Sous Chef at The Cache, as he shares his method and find the full recipes below.
Grilled Chicken Sliders
Prepare Palisade Peach Salsa, Sweet Chili Peach Glaze and Basil Pesto. To assemble sliders, grill boneless chicken breasts and cut into pieces. Toss arugula with a bit of olive oil and salt and pepper and place a small handful on each bun. Top with chicken and brush with Sweet Chili Peach Glaze. Spread top of each bun with Basil Pesto and top sandwich with Palisade Peach Salsa.
Palisade Peach Salsa
- 4 Palisade peaches
- 1 jalapeño
- 1 red bell pepper
- 1/2 red onion
- 1/2 bunch cilantro
- 1 lime, juiced
- 1 Tbsp. chili powder
- 2 Tbsp. sugar
- 1 tsp. white pepper
- 1 Tbsp. kosher salt
Remove seeds/core peaches, jalapeño, pepper and onion and dice. Remove cilantro from stem and rough chop. Add lime juice, chili powder, sugar, pepper and salt. Mix and enjoy!
Sweet Chili Peach Glaze
- 1 cup rice vinegar
- 1 ½ cups sugar
- 1 Tbsp. minced fresh ginger
- 1 Tbsp. minced garlic
- 1 Tbsp. red pepper flakes
- 1 Tbsp. ketchup
- 1 Tbsp. low sodium soy sauce
- 1Tbsp. kosher salt
- 3 Palisade peaches, peeled and diced
- 1 Tbsp. cornstarch
- 1 cup water
Place all items, except cornstarch and water, into a saucepan. Whisk together, bring to boil, reduce heat and simmer for 20-30 minutes. Pour in blender and blend until smooth. Pour back into pan and bring to a boil. While glaze is returning to a boil, whisk together water and cornstarch in a separate bowl creating a slurry. Once boiling, whisk your slurry into pan to thicken and finish your glaze.
Note: This glaze also works great on pork or salmon.
Basil Pesto
- 2 cups fresh basil
- ½ cup grated Parmesan Reggiano
- 2 Tbsp. pine nuts
- 6 cloves garlic
- juice of 1 lemon
- 1 Tbsp. salt
- 1 tsp. white pepper
- ½ cup olive oil
Place all ingredients except olive oil in a blender. Turn to low and slowly drizzle in olive oil until desired consistency is reached.
