The perfect combo between savory and sweet, this is one salsa that makes it hard to not double-dip. It also goes great on grilled seafood, grilled chicken or BBQ meats.
Makes enough for 4 to 6, about 3 1⁄2 cups
Prep Time: 15 minutes
6 peaches (about 3 pounds)
1⁄2 teaspoon oil*
1 to 2 Serrano peppers, minced
1⁄2 medium red onion, chopped (about 2⁄3 cup)
1 medium tomato, chopped
Juice of 2 limes (about 1⁄4 cup)
1⁄4 teaspoon salt
Handful of cilantro
Cut the peaches into wedges no thicker than an inch. It’s not necessary to remove the skin. You should get around 12 wedges out of each peach. Throw the cut-up peaches in a large bowl with the oil and mix them all together.
Bring your grill to a medium-high heat. Place the peaches on there for 45 seconds or so on each side. You don’t need to cook them; you just want some char marks. Grilling the peaches also caramelizes their natural sugars, making them sweeter.
When the all peaches are grilled, let them cool for a couple minutes while you chop everything else up. When the peaches have cooled enough to handle, chop them up into salsa-appropriate-size pieces and then mix everything together. Let this all chill together for at least 30 minutes and then serve.