Savory Grilled Peach Salsa

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Submitted by

From the Chef

Brian M. Romano, CEC

“This dish was originally designed to be served with a mesquite rubbed pork loin (also grilled)”

Ingredients

Grilled ingredients:
1 onion Red onion, grilled in thick slices,
1 small Jalapeno, grilled and de-seeded
2 cloves Elephant garlic, grilled, peeled
and chopped
1 large Green Pepper, cut in half and de-seed
1 large Red Pepper, cut in half and de-seed
5 each Peaches, cut in half and remove pit
ΒΌ cup Salad oil (to brush on vegetables
before grilling)

Cold ingredients:
1 Lime, freshly squeezed
1/3 cup Chopped cilantro
1 Tbs Sugar
1 tsp Ground cumin
1 tsp Salt

Instructions

1)Brush oil onto the peaches, onions, garlic, peppers
and jalapeno, and then grill until lightly charred.
Approx. 375 degrees.
2)Remove from grill, and chop into large chunks. To
adjust the heat in your salsa, remove some or all of
seeds in jalapeno.
3)Meanwhile, mix all cold ingredients together.
4)Place all grilled vegetables into a bowl and coat
with cold ingredients.

Here is a link below to the original demo done on a local tv station:

Yield

approx. 4 cups

Tags

Sauce/Dressing/Rub, Vegetarian

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Association of Nutrition & Foodservice Professionals