World Community Cookbooks

Grilled Peach Salsa

Salsa can be used with pork or chicken but it is wonderful with chips.

Yields 4 cups / 1 L

5 large peaches (washed and halved, pits removed)

Brush grill grate with vegetable oil and grill peaches face down for several minutes. With tongs, flip peaches until skins begin to darken. (This can also be done in a vegetable grill basket.) Remove peaches from grill when they can be pierced easily with a fork or skewer. Allow to cool. Remove skins. Chop.

5 tomatoes (chopped)

1 1/2 jalapeño peppers (minced, seeds removed)

Add to peaches.

1/2 cup / 125 ml honey

2 tablespoons fresh cinnamon basil or cilantro (chopped)

salt and pepper to taste

Stir in.

Marshall King, Goshen, Indiana

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