Fiery Grilled Peach and Habanero Salsa

4 Reviews
ADD YOUR REVIEW
Photo: Randy Mayor; Styling: Cindy Barr
Yield:
15 servings (serving size: 1/4 cup)
By David Bonom
August 2009
RECIPE BY Cooking Light

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

Nutritional Information

  • Calories 20
  • Fat 0.1g
  • Satfat 0.0g
  • Monofat 0.0g
  • Polyfat 0.0g
  • Protein 0.4g
  • Carbohydrate 5g
  • Fiber 0.7g
  • Cholesterol 0.0mg
  • Iron 0.1mg
  • Sodium 78mg
  • Calcium 4mg

How to Make It

Step 1

Prepare grill to medium-high heat.

Step 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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Ratings & Reviews

AmyJoB's Review

AmyJoB
August 28, 2013
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.

bnobsOMG's Review

bnobsOMG
September 29, 2011
We LOVED this. I served it with boneless pork ribs and my boyfriend devoured it. I will increase the red onion next time I make this dish, and be sure to chop the peaches nice and small.

Jennifer3946's Review

liz1379
July 01, 2011
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!

liz1379's Review

Jennifer3946
August 12, 2009
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.