Grilled peach salsa.


I feel like my house is filled with peaches!  Not a bad problem at all if you ask me.  These fuzzy coated fruit are a fave here and we’ve already made a gratin and smoothies with them.  Next up… a grilled peach salsa to top your favorite protein. My family is having this with grilled pork tenderloin while I’ll be eating it with some tilapia.  Honestly so good, bust out a bag of tortilla chips and have it as a dip too.  Farm fresh and eating clean sans any guilt or preservative-packed salsas from the grocery store.  Takes only minutes to grill and prepare.  Keeps for up to 3-4 days in the fridge and only gets better as the flavors have time to “mingle” in the fridge.  Totally vegan too!


4 large or 5 medium fresh peaches (ripe), split in half and stone removed
1/4 of a medium sized red onion, finely diced
1 jalapeño, seeds in or removed depending on your spice preference and finely diced
Balsamic vinegar (better quality) to drizzle
2 tablespoons of fresh lime juice
1/4 cup or a handful of fresh cilantro leaves, chopped


On your grill (preheated to about 350 degrees) or in a grill pan over medium heat, spray the pan with olive oil and let it get nice and hot.  Place the peaches cut side down on the pan or grill.  Grill for 2-3 minutes and check to see how they’re doing.  Let cook additionally if needed.  You’re looking for nice grill marks (not burnt) and remove.  Let cool completely.  While cooling, mix your other ingredients into a medium sized bowl and give a good toss.  Then add the peaches (leave the skin on).  Then drizzle with a bit of balsamic vinegar.  Toss and cover and refrigerate.  Before topping your protein source, let the salsa come up to room temperature.  Enjoy!


— Knead to Cook

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