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.
Fiery Grilled Peach and Habanero Salsa
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)
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Amount per serving
- Calories: 20
- Fat: 0.1g
- Saturated fat: 0.0g
- Monounsaturated fat: 0.0g
- Polyunsaturated fat: 0.0g
- Protein: 0.4g
- Carbohydrate: 5g
- Fiber: 0.7g
- Cholesterol: 0.0mg
- Iron: 0.1mg
- Sodium: 78mg
- Calcium: 4mg
- 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
- 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.
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Fiery Grilled Peach and Habanero Salsa Recipe at a Glance