Grilled Peach and Red Pepper Salsa


I don’t have a good story to go with this recipe so I’ll keep it short and sweet and instead suggest that you run to your local grocer, farmer’s market or garden and collect the ingredients listed below.  Then, chop quickly so you can do your cooking out of doors and enjoy the fruits of your labor!

Grilled Peach and Red Pepper Salsa (adapted from Epicurious)
2 Tbsp. olive oil
3 Tbsp. fresh basil, finely chopped
2 Tbsp. fresh mint, finely chopped
1 clove garlic, minced
3 small peaches, halved or 2 large
1 medium to large red bell pepper, quartered
2 rings purple onion
1 Tbsp. apple cider vinegar

Mix oil, garlic, basil and mint together.  Brush peaches with oil mixture and grill cut side down over a medium high heat 5 – 8 minutes, or until just browned.  Remove from grill and cool.  Brush onions with oil mixture and grill until done, about 5 – 10 minutes.  Brush pepper with olive oil and place peel side down on grill.  Grill for 8 – 10 minutes, or until peel is blackened.  Place pepper in a paper bag for 10 minutes.  Peel skin off.
Cut peaches, pepper and onion into 1/2″ cubes.  Put cubed fruits and vegetables in oil mixture.  Add vinegar and refrigerate for at least 2 hours.
Serve over grilled chicken or enjoy with chips.

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2 responses to “Grilled Peach and Red Pepper Salsa

  1. Pingback: Salt and Pepper Pancakes and the Recipe Roundup | The Heavy Table - Minneapolis-St. Paul and Upper Midwest Food Magazine and Blog

  2. Looks like we both had peach on our minds this week. I love the idea of pairing it with vegetables — so refreshing!

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