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Roasted poblano chiles and peaches are the basis for this bold salsa sweetened with honey and flavored with a generous amount of ancho chile powder.

Peach and Roasted Green Chile Salsa

2 medium poblano chiles, roasted, seeded and chopped
2 medium peaches, peeled, pitted and chopped
1 cup honey
1 cup chicken broth
2 tablespoons ancho chile powder
1 clove large garlic, crushed

1. Combine poblanos, peaches, honey, chicken broth, chile powder and garlic in a medium saucepan. Bring to a boil, reduce heat and simmer for 30 minutes, stirring occasionally, or until salsa reaches desired consistency.

Makes 8 servings.

To Roast Peppers: Roast peppers by placing them under the broiler, holding them over a gas flame or roasting them on the stovetop in a cast-iron skillet until charred. After cooling, peel peppers by gently pulling off skin.

• In the broiler: Preheat broiler; place peppers on broiler rack and broil, turning frequently, until bubbly and blackened on all sides, 15 to 20 minutes. Transfer peppers into a paper bag; close bag and set aside until cool, about 15 minutes.
• Over a gas flame: (If only one or two peppers are being roasted, this method may be preferable) Holding the pepper in tongs over a medium-low to medium flame, turn pepper as it bubbles and blackens, about 15 minutes. Transfer pepper into a paper bag; close bag and set aside until cool, about 15 minutes more.
• In a cast-iron skillet: Heat large cast-iron skillet over medium-high heat, using no oil; when hot, place peppers in skillet and roast, turning frequently, until bubbly and blackened on all sides, 15 to 20 minutes. Transfer peppers into a paper bag; close bag and set aside until cool, about 15 minutes.