Grilled Peach Salsa

A refreshing colorful and flavorful salsa.

12 medium yellow peaches, ripe but firm
1 large tomato, ripe but firm
1 large onion
2 Serrano chili peppers
2 Banana chili peppers
1/2 cup fresh lime juice
1/2 cup coarse-chopped cilantro
Kosher salt to taste
Heat an enclosed grill to 400. Place peaches, tomato, peppers and onion wedges onto oiled grill surface. Reduce the heat to low setting on a gas grill, or close the vents on a kettle grill, and close the lid. Grill all until slightly charred skins develop and the skins begin to blister all over. Don't let them burn.

Place all into a large bowl and cover tightly with plastic wrap. Allow all to steam until they can be handled without burning your fingers. Gently peel the skin from the peaches, tomatoes and peppers. Do not rinse any in water. Remover the stems and seeds from the tomato and peppers, then cut them into 1/2 inch dice.

Cut the onion into 1/8 inch dice and combine with tomato and peppers. Remover the peach pits, cut the peaches into 1/2 inch dice and add to the tomato and peppers. Add the lime juice and toss gently. Season to taste with Kosher salt. Add the coarse-chopped cilantro and combine.

Chill in the refrigerator.

Serving Information

This is great to serve with grilled or blackened chicken, seafood or fish.
Additional Information
Difficulty Level: 2 ·  Recipe Source: John Dodge, Chef, St. Anne-Belfield's School, Charlottesville, VA ·  Where To Cook: Grill ·