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Fiery Grilled Peach and Habanero Salsa

Adapted By Brennan's 27 Sep 2018

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

cooking spray

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:

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.