Grilling the peaches caramelizes their natural sugar. Serve with grilled pork, fish—like striped bass—or chicken. Refrigerate for up to three days.
4 large peeled peaches, halved and pitted (about 1 pound)
2 (1/4-inch-thick) slices red onion
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
How to Make It
Prepare grill to medium-high heat.
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.
This salsa is amazing! I put it over grilled chicken, and ate the rest with tortilla chips. YUMMY! I doubled the recipe and it still wasn't enough. I also used one jalepeno pepper, no seeds,instead of the habenero, since I already had it on hand.
I was looking for something to make to go with pork chops, but I was just trying to use ingredients I had, so I made this as written, just left out the cilantro (didn't have any) and substituted grilled red pepper for the habanero peppers (which would probably be a good switch if you are looking to take down the spice a little bit). I thought it came out delicious. It was fresh and healthy with just a little bit of a sweet taste. It was a great on top of grilled pork chops and would probably be good with fish or chicken as well. Also - super simple to throw this together at the last minute. Highly recommend!
This was great, albeit pretty spicy. I love spicy food but it has quite a kick. Might use a little less haberno next time. Served it over chicken with brown rice and used the leftover for tacos with cabbage. Would be good with pork or fish also.
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