Fresh Peach Salsa

How to Make Fresh Peach Salsa

1. 1

   Step 1: Prep and grill the peaches

   Heat a gas grill, charcoal grill, or grill pan to medium-high. Brush peach halves lightly with olive oil and place cut-side down on the grill; cook 3–4 minutes per side until you get good char marks and the flesh is slightly softened. Remove and let cool until comfortable to handle.

   For this step

   • 3 eachRipe peaches (halved, pitted)
   • 1 tbspExtra-virgin olive oil
   
2. 2

   Step 2: Dice peaches and combine aromatics

   Scoop the grilled peach flesh from the skins and dice into roughly 1/2-inch pieces. In a medium bowl, combine the diced peaches with the finely diced red onion, minced jalapeño (use less if you prefer milder heat) and chopped cilantro.

   For this step

   • 1/4 cupFinely diced red onion
   • 1 eachJalapeño (seeded and minced)
   • 1/4 cupFresh cilantro, chopped
   
3. 3

   Step 3: Dress and season

   Add the fresh lime juice, honey, kosher salt and a pinch of black pepper to the bowl. Gently toss to combine, tasting and adjusting salt, lime or honey to balance sweetness and acidity.

   For this step

   • 2 tbspFresh lime juice
   • 1 tspHoney (or agave)
   • 3/4 tspKosher salt
   • 1/4 tspFreshly ground black pepper
   
4. 4

   Step 4: Rest to marry flavors

   Let the salsa sit at room temperature for 10–15 minutes so the flavors meld; this also softens the raw onion bite. Give it a final taste and adjust seasoning before serving.
5. 5

   Step 5: Serve and store

   Serve the peach salsa warm or chilled with grilled fish, shrimp, chicken, tacos or tortilla chips. Store leftovers in an airtight container in the refrigerator for up to 48 hours; stir before serving.
   

1. Heat a gas grill, charcoal grill, or grill pan to medium-high. Brush peach halves lightly with olive oil and place cut-side down on the grill; cook 3–4 minutes per side until you get good char marks and the flesh is slightly softened. Remove and let cool until comfortable to handle.
2. Scoop the grilled peach flesh from the skins and dice into roughly 1/2-inch pieces. In a medium bowl, combine the diced peaches with the finely diced red onion, minced jalapeño (use less if you prefer milder heat) and chopped cilantro.
3. Add the fresh lime juice, honey, kosher salt and a pinch of black pepper to the bowl. Gently toss to combine, tasting and adjusting salt, lime or honey to balance sweetness and acidity.
4. Let the salsa sit at room temperature for 10–15 minutes so the flavors meld; this also softens the raw onion bite. Give it a final taste and adjust seasoning before serving.
5. Serve the peach salsa warm or chilled with grilled fish, shrimp, chicken, tacos or tortilla chips. Store leftovers in an airtight container in the refrigerator for up to 48 hours; stir before serving.