Savory Grilled Peach Salsa
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Submitted by Brian M. Romano, CEC
From the Chef
“This dish was originally designed to be served with a mesquite rubbed pork loin (also grilled)”
1 onion Red onion, grilled in thick slices,
1 small Jalapeno, grilled and de-seeded
2 cloves Elephant garlic, grilled, peeled
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
¼ cup Salad oil (to brush on vegetables
1 Lime, freshly squeezed
1/3 cup Chopped cilantro
1 Tbs Sugar
1 tsp Ground cumin
1 tsp Salt
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.
approx. 4 cups
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