These are the last peaches of the year so I had to serve them. Since they aren’t at their peak, they aren’t as sweet so a cooked preparation is best. And this salsa will keep for a few weeks in your fridge. We’ll be serving them with pork tomorrow. A platter of pork shoulder, belly and loin but I love this with duck or beef also. Actually, it’s even really good with ice cream. If you make this early in the summer, make sure you get freestone peaches so it’s easy to remove the stone before grilling. You can easily double or triple this recipe, put it in some ball jars and give it as gifts. We taught this in our San Francisco cooking class “Cooking With Fruit” back in August and everyone absolutely loved it. Hope you will too.
Grilled peach salsa
4 peaches, halved and stone removed
1 jalapeno, halved lengthwise and seeds removed
½ small red onion, peeled
1 tablespoon Canola oil
1-2 tablespoons white wine vinegar (depends on how sweet the peaches are)
Zest and juice of half a lime
1 tablespoon cilantro, finely chopped
Salt and sugar to taste
Lightly coat the peaches, jalapeno and onion evenly with the canola oil. Grill the peach halves, the jalapeno and the red onion over a medium flame until nicely charred and softened. Remove and set aside covered to cool to room temperature. By covering them with a towel or aluminum foil, you will create steam to further soften them. Finely chop the onion until you have one half cup and put this in a mixing bowl. Finely chop the jalapeno until you have one heaping teaspoon and add this to the onion. Coarsely chop the peaches until you have two cups, the skin is ok and add this to the onions and jalapeno. Add the vinegar, lime zest, lime juice and cilantro and season with salt and sugar to taste. You may opt to keep the seeds from the jalapeno if you like the salsa spicy. Makes one pint.