Homemade salsa in summertime is a beautiful thing. It adds the perfect touch to any backyard barbecue and is great to pack up in jars and take on a weekend camping trip (don’t forget the chips!).
Mango salsa has been popular over the past couple years, but I think this grilled peach salsa takes the cake. When you grill peaches, you caramelize the sugars in the fruit, thus giving savory dishes like salsa an unexpected punch.
Now, I’m a huge cilantro fan so the version below is a little cilantro-heavy. If cilantro isn’t your thing, you can reduce the amount or just omit it completely. Like most homemade salsas, this is best the day after you make it, once the flavors have a little time to meld in the fridge.
And the best part? This salsa really goes on anything. Try it on tacos, scrambled eggs, tortilla chips, burritos, enchiladas or even a burger! As I sit typing this I am absolutely salivating at the idea of a juicy burger topped with this sweet and spicy salsa. I think I might have an idea for my dinner tonight!
Grilled Peach Salsa
This grilled peach salsa recipe will top any mango salsa. Food blogger Jenna Weber suggests letting the recipe sit in the fridge overnight to meld the flavors. She shares her ideas in a full post on the Fresh Tastes blog.
- 1 sweet yellow onion, minced
- 1 lb yellow peaches
- 1 jalapeno pepper, seeded and minced
- juice of 1 lime
- 1 large tomato, minced
- 1 bunch cilantro, minced
- 1 tsp minced garlic
- pinch of sea salt to taste
- Preheat your grill to medium high heat. Rub a little olive oil over the grates.
- Slice your peaches down the middle and discard the pit. Once the grill is hot, set peaches (cut-side down) on the grill and close the top. Grill for 8-10 minutes, until peaches are very juicy and have those nice charred lines running across. Remove peaches from the grill and turn off grill.
- Set grilled peaches aside to cool. Meanwhile, combine the minced sweet onion, jalapeno pepper, tomato, cilantro and garlic in a large bowl. Once peaches are cool enough to handle, chop them up and add them to the bowl.
- Squeeze a lime over everything, toss well and season with sea salt to taste. This salsa is excellent on anything from chicken tacos to chips to scrambled eggs. It tastes better once it has time to marinate in the fridge for a bit, though, so I suggest letting it sit overnight before serving.
Jenna Weber is half of the Fresh Tastes blog team. She graduated from Le Cordon Bleu in 2008 and, since then, has worked as a pastry chef, bread baker and freelance food editor. Currently, Jenna blogs full-time on EatLiveRun.com where her delicious daily recipes and quirky culinary musings appeal to thousands. She lives in Northern California and, when not in the kitchen, can usually be found on her yoga mat.