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Fiery Grilled Peach and Habanero Salsa

Photo: Randy Mayor; Styling: Cindy Barr
Yield 15 servings (serving size: 1/4 cup)
Grilling the peaches caramelizes their natural sugar. Serve with grilled pork, fish—like striped bass—or chicken. Refrigerate for up to three days.

Ingredients

  • 4 large peeled peaches, halved and pitted (about 1 pound)
  • 2 (1/4-inch-thick) slices red onion
  • Cooking spray
  • 2 tablespoons chopped fresh cilantro
  • 1 tablespoon fresh lime juice
  • 1 teaspoon sugar
  • 1 teaspoon grated orange rind
  • 1 teaspoon finely chopped seeded habanero pepper
  • 1/2 teaspoon salt

Nutrition Information

  • calories 20
  • fat 0.1 g
  • satfat 0.0 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 0.4 g
  • carbohydrate 5 g
  • fiber 0.7 g
  • cholesterol 0.0 mg
  • iron 0.1 mg
  • sodium 78 mg
  • calcium 4 mg

How to Make It

  1. Prepare grill to medium-high heat.

  2. Lightly coat peaches and onion with cooking spray. Place peaches and onion on grill rack coated with cooking spray; grill peaches 2 minutes on each side. Cool and chop peaches. Grill onion 3 minutes on each side. Cool and chop onion. Combine peaches, onion, cilantro, and remaining ingredients in a medium bowl; toss well. Let stand 15 minutes.