It starts by grilling peaches, which is basically one of the best things you can do to a peach. The grilling caramelizes the peaches' sugars and makes them even sweeter and juicier.
These grilled beauties are then added to some salsa standbys: tomatoes, green onions, bell and jalapeño peppers, plus garlic, lime juice and zest, cumin and red wine vinegar.
The combination makes for this slightly sweetened, über-fresh, summery salsa that, well, just begs to be gorged on.
Grilled Peach Salsa
You can prepare this salsa a few hours ahead of serving it to let the flavors meld together, but I recommend serving the salsa the same day that it's prepared. Serve it as a dip for tortilla chips or a topping for chicken or pork.
2 large peaches*
¼ cup vegetable or canola oil
2 plum tomatoes, seeded and diced
1/2 large green bell pepper, diced
3 large green onions (about ½ cup), white and green parts, diced
2 garlic cloves, minced
1 jalapeño chile, seeded, deveined, minced
Juice of 1 lime
Zest of ½ lime (about 1 teaspoon)
1 teaspoon red wine vinegar (more to taste)
1/2 teaspoon cumin
A couple grinds of sea salt to taste
1. Heat grill (or grill pan or panini press). Cut peaches in half along their seams. Gently twist two halves apart; use spoon to remove pit. Brush cut sides of peaches with oil.
2. Brush grill grates with oil. Grill peaches over medium-low heat 5 to 8 minutes. (You'll know they're ready when peaches have nice grill marks and are slightly softened.) Remove peaches from grill; allow to cool.
3. Combine onions, garlic, jalapeño, lime juice and zest, red wine vinegar, cumin and salt in a medium-sized bowl. Chop cooled peaches into small pieces (I like to leave the peach pieces just a little bit bigger than everything else); add to salsa. Adjust the seasoning (lime juice, vinegar and salt) to taste.
*Tip: Choose mostly firm peaches that give just a little when squeezed.
Yield: About 3 cups