Fiery Grilled Peach and Habanero Salsa
Serving Size: Yields 15 (¼ cup) servings
4 Large (about 1 pound) Chin Drippin’ Idaho Peaches, peeled, halved, and pitted
2 (1/4 inch thick) sliced red onion
2 Tablespoons chopped fresh cilantro
1 Tablespoon fresh lime juice
1 teaspoon sugar
1 teaspoon grated orange rind
1 teaspoon finely chopped seeded habanero pepper
1/2 teaspoon salt
Adapted From: myrecipes.com
Grilling the peaches caramelizes their natural sugar. Serve with grilled pork, fish- like striped bass- or chicken. Refrigerate for up to 3 days.
Prepare grill to medium-high heat. Lightly coat peaches and onion with cooking spray. Place peaches and onion on grill rack coated with cooking spray; grill peaches 2 minutes on each side. Cool and chop peaches. Grill onion 3 minutes on each side. Cool and chop onion. Combine peaches, onion, cilantro, and remaining ingredients in a medium bowl; toss well. Let stand 15 minutes.