Fiery Grilled Peach and Habanero Salsa

Fiery Grilled Peach and Habanero Salsa Recipe
Photo: Randy Mayor; Styling: Cindy Barr

Grilling the peaches caramelizes their natural sugar. Serve with grilled pork, fish—like striped bass—or chicken. Refrigerate for up to three days.

Yield:

15 servings (serving size: 1/4 cup)

Recipe from

Nutritional 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

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

Preparation

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.

Note:

David Bonom,

August 2009
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