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. Makes 1 quart.

This is best if allowed to sit overnight and keeps for 4 or 5 days. Serve cold with grilled chicken breast, grilled lamb chops, yellowfin tuna steaks, swordfish, or roasted duckling.

Per 1/4 cup: 40 calories, 9 gm carbohydrates, 0 mg cholesterol, 3 mg sodium, 1 gm protein, trace fat, trace saturated fat.

Chantilly, Va., mercifully still writes for the Washinton Post food section in her retirement. Any of you Nm C-Hers should try to get yourself invited to her house by any means possible to get her to feed you. You will never want to leave.

For the rest of us Joyce-less folk, here is one of my absolute favorite salsas of hers-try it over grilled pork chops. I've copied the recipe as printed in the Post-after looking over it, it looks like she toned down the heat for the general audience...but we know what to do about that, eh? ;-)

Cinnamon Melchor <Zimt@aol. Com>

From the Chile-Heads recipe list. Downloaded from Glen's Mm Recipe Archive, http://www. Erols. Com/hosey.