Fire-Roasted Peach Salsa
This salsa achieves a perfect balance between the sweetness of the fresh peaches and tomatoes, and the spiciness of the peppers. The vegetables and fruit can easily be roasted over an open fire, on a gas or charcoal grill, or directly on warm coals. Use any combination of spicy and sweet peppers to suit your taste.
Yield: 4 cups
- 2-3 large sweet tomatoes
- 2 garlic cloves
- 4 large peaches
- 1 red, yellow, or orange bell pepper
- 1 poblano or other mild pepper
- 1 jalapeno or chili pepper
- 1/2 red onion
- 1/2 cup fresh cilantro
- 2 limes, juiced
- 1/2 tsp kosher salt
Core tomatoes, then wrap with garlic cloves in aluminum foil and seal well. Halve and pit peaches, then wrap and seal them in foil as well. Set the fourth peach aside.
Place tomatoes, peaches, peppers, and onion on a medium-high heat grill or directly on warm coals. (Place peppers and onion on a vegetable grill plate or piece of aluminum foil if they are too small to keep from falling through the grill grate, or are being cooked directly on coals.)
Roast peaches for 10 minutes and remove from heat. Cook tomatoes, peppers, and onion for 20 minutes, flipping tomato packets after 10 minutes and rotating peppers and onion to an uncooked side every 5 minutes. The pepper skins should blister and blacken. Remove everything from the grill, carefully open all foil packets, and let everything cool.
Once cool, skin tomatoes and peppers and remove all stems and seeds. Place in a blender or food processor with onions, garlic, cilantro, lime juice, and salt. Blend until desired consistency is reached and pour into a mixing bowl.
Remove skin from all four peaches and dice. Mix into salsa. Let salsa stand in fridge for at least one hour before serving. Salsa will keep refrigerated in an air-tight container for up to one week.