Summer!

Grilling!

Peaches!

Something magical happens when you grill fruit. I’m sure it is because of the delightful caramelization of the sugars in the fruit, that causes the flavors to enhance ten fold. When this bold pop of flavor is combines with the classic salsa ingredients, a delicately sweet, spicy and savory salsa is born. Further, to add extra smoky flavor, I’ve grilled the jalapeños too.

This salsa is delicious, delicate and works with any of your favorite tortilla chips, tacos, salads or anything you can imagine.

Grilled Peach Salsa

• 2lbs Peaches, pits removed, grilled and then roughly chopped
• 2 medium Jalapeños, grilled, seeds and stems removed, then diced
• 1 Tbsp Olive Oil
• 1lb Roma, Cherry or Grape Tomatoes, roughly chopped.
• 1/2 a bunch of Cilantro, washed thoroughly, long stems removed and roughly minced.
• 1/2 an extra large Red Onion, diced
• Juice and zest of 2 Limes
• 1 Tbsp Sugar (optional), to enhance peach flavor
• 1/4 tsp Salt
• 1/2 tsp Pepper
• 1/2 tsp Cumin

Lets get grilling!

1. Start by taking the peaches, slicing through the flesh to the pit, and move the knife around the pit, halving the peaches. Place the knife down, and gently twist the halves to separate. One peach half will half will release from the pit, and the other half will have the pit. Gently pry the pit from the flesh of the second peach half, using your finger or the side of a spoon. (Video to the right) Do this for all 2 lbs of peaches.
2. Once all the peaches have been pitted, brush with olive oil and place cut side down on the grill.
3. Oil your whole jalapeños, and add to the grill.
4. Allow the peaches cook until they release easily from the grates and there are grill marks, roughly 8 minutes over medium heat. Cook the jalapeños until each side has blistered, roughly 6-7 minutes over medium heat.
5. Once blistering and grill marks have been achieved, remove peaches and jalapeños from the grill and set aside.
6. I used a mixture of tomatoes, Roma, Cherry and Grape. Roughly chop your tomatoes and add to a large bowl.
7. Dice your onion and mince cilantro, add to bowl with tomatoes.
8. Add spices to bowl.
9. Next, halve the jalapeños, remove seeds, stems and any skin that easily pulls away. Dice jalapeño flesh and add to the bowl. You can leave the seeds in the jalapeños, it will add more heat to the salsa.
10. Take your peach halves, slice into 4 slices and then roughly chop, add to bowl.
11. Mix and enjoy, immediately. Alternatively, chill 24 hours and enjoy after a long day at work.

Enjoy!