Fire Grilled Peach Salsa
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- 6 peaches, halved and pitted
- 1/2 large red onion sliced into thick rounds
- 3 red peppers
- 1/2 pint cherry tomatoes
- 2 tbsp chopped cilantro
- 2 tsp lime juice
- 1/2 tsp paprika
- 1/2 tsp black pepper
- 1/4 tsp salt (to taste)
- 1/4 cup coconut oil
1)Heat BBQ to high.
2)Skewer cherry tomatoes. If desired, skewer the hot peppers (through their side), halved peaches and onion slices, too.
3)Many people like to remove the skins from peaches before grilling. This is easily done by making a small incision in the bottom of the peach, blanching it in hot water for 30 seconds and then immersing it in cold water. The skin should then easily come off.
4)Brush fruit and vegetables lightly with oil (this is the only place you will use it in this recipe). Place on hot grill and cook for 3 minutes, then turn and cook for 2-3 minutes more. The tomatoes might need a little less time, the onion maybe a little more. You are looking for approximately the same amount of blackness on either side - but not charcoal, nor total mush.
5)Let the items cool a bit. Remove the stems, seeds and white ribs from the peppers.
6)Chop the items into small pieces and place in a bowl. Toss with spices, lime juice and cilantro. Let sit for 20 minutes or more in the fridge to cool down (more if on the counter), stirring occasionally.