Grilled peach salsa.
I feel like my house is filled with peaches! Β Not a bad problem at all if you ask me. Β These fuzzy coated fruit are a fave here and we’ve already made a gratin and smoothies with them. Β 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. Β Honestly so good, bust out a bag of tortilla chips and have it as a dip too. Β Farm fresh and eating clean sans any guilt or preservative-packed salsas from the grocery store. Β Takes only minutes to grill and prepare. Β Keeps for up to 3-4 days in the fridge and only gets better as the flavors have time to “mingle” in the fridge. Β Totally vegan too!
Ingredients:
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 jalapeΓ±o, 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
Directions:
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. Β Place the peaches cut side down on the pan or grill. Β Grill for 2-3 minutes and check to see how they’re doing. Β Let cook additionally if needed. Β You’re looking for nice grill marks (not burnt) and remove. Β Let cool completely. Β While cooling, mix your other ingredients into a medium sized bowl and give a good toss. Β Then add the peaches (leave the skin on). Β Then drizzle with a bit of balsamic vinegar. Β Toss and cover and refrigerate. Β Before topping your protein source, let the salsa come up to room temperature. Β Enjoy!
— Knead to Cook
Living in Georgia, I’m no stranger to an abundance of peaches π And besides cobbler or eaten straight out of hand, salsa ranks up there as one of my favorite ways to eat them π