So I got some extra peaches in the fridge and I just got a new grill pan. Put the two together and we got the grilled peach salsa 🙂 If only thinking about what to cook today is that easy everyday huh?
The grilled peach salsa is also from Martha Stewart Living Cookbook. The salsa is great to serve with grilled chicken breasts, lamb chop, or flank steak. The grilled peach halves are also delicious as a side dish.
GRILLED PEACH SALSA (6 servings)
5 ripe peaches (about 2 lbs), halved, pits removed
1 Tbsp extra-virgin olive oil
2 small jalapenos
1/4 cup tightly packed torn fresh cilantro leaves
2 Tbsp balsamic vinegar
Kosher salt and freshly ground black pepper
1. Heat a grill or grill pan to medium-high heat. Brush the cut side of each peach with the olive oil, and place on the grill, cut-side down. Grill until peaches start to soften, about 10 minutes. Use tongs to turn the peaches over, and continue grilling until peaches start to fill up with their own bubbling juices, about 20 minutes. Remove from grill, and let cool
2. Place jalapenos on the grill, and cook until charred all over and soft, about 10 minutes. Remove from heat, and let cool slightly. Peel off all black skin. Remove stem and seeds, and slice jalapeno lengthwise into 1/8-inch strips
3. Remove skins from cooed peaches over a bowl to catch the juices. Slice peach halves into fifths, place in the bowl, and toss with jalapeno, cilantro, and balsamic vinegar. Season to taste with salt and pepper. Salsa is best eaten within 2 to 3 hours
The photos shown here are the “unsliced” peaches and jalapenos. Some of them didn’t make it to become a real salsa because I’d already eaten them lol!