GRILLED PEACH SALSA

This salsa lets people know you aren’t around with your snack!
spread. The perfect combo between savory and sweet, this is one salsa
that makes it hard to not double-dip.
MAKES ENOUGH FOR 4 TO 6, ABOUT 31⁄2 CUPS
6 peaches (about 3 pounds)
1⁄2 teaspoon oil*
1 to 2 serrano peppers, minced
1⁄2 medium red onion, chopped (about
2
⁄3 cup)
1 medium tomato, chopped
Juice of 2 limes (about 1⁄4 cup)
1⁄4 teaspoon salt
Handful of cilantro
1 Cut the peaches into wedges no thicker than an inch. You can leave the skin on because
everybody needs more fiber in their diet. You should get around 12 wedges out
of each peach. Throw the cut-up peaches in a large bowl with the oil and mix them all together.
2 Bring your grill to a medium-high heat. Place the peaches on there for 45 seconds or so on
each side. You don’t need to cook them; you just want some char marks on there because that
looks pro as heaven. Grilling the peaches also caramelizes their natural sugars, making them
sweeter.
3 When the all peaches are grilled, let them cool for a couple minutes while you chop

everything else up. When the peaches have cooled enough to handle, chop them up into salsa-
appropriate-size pieces and then mix everything together. Let this all chill together for at least

30 minutes and then serve.
* Grapeseed, regularsesameoil, oreven oliveoil would work here.

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