Most salsas try to do too much. Fifteen ingredients, three types of pepper, a paragraph of instructions. This one uses five things: ripe peaches split and grilled flesh-side down until they have grill marks, then diced and mixed with finely chopped red onion, jalapeno, fresh lime juice, and a drizzle of balsamic vinegar.
The balsamic is the decision that matters here. It turns grilled peach salsa from something you have had before into something that stops you mid-chip. Not sweet balsamic from a squeeze bottle. A better-quality one, the kind that tastes sharp and slightly woody. Two or three seconds of drizzle. That is all it needs.
Tips for Making Grilled Peach Salsa
Grill the peaches flesh-side down
Split the peaches in half, remove the stones, and place them cut-side down on a grill preheated to medium-high heat. Three to four minutes, no more. You want visible grill marks and softened flesh.
Do not flip them. The skin side does not need to touch the grill. Let the peaches cool for a minute before dicing so they hold their shape.
Use a good balsamic vinegar
This is not a recipe where cheap balsamic blends in. It is one of five ingredients, and you taste it. A better-quality balsamic has depth and tang instead of just sweetness.
Drizzle it over the finished salsa after mixing. A tablespoon or so. Toss gently. The vinegar should coat the peaches, not pool at the bottom.
Grilled Peach Salsa
Total Time: 15 minutes
Yield: Serves 4
Diet: Vegan
Description
Use this salsa to bring some summer flavors to your favorite protein, or just serve with chips for a twist on the usual dip.
Ingredients
- 4 large or 5 medium fresh peaches (ripe), split in half and stone removed
- 1/4 of a medium sized red onion, finely diced
- 1 jalapeño, seeds in or removed depending on your spice preference and finely diced
- Balsamic vinegar (better quality) to drizzle
- 2 tablespoons of fresh lime juice
Instructions
- Preheat your grill to medium-high heat.
- Place the peach halves on the grill, flesh side down, and grill for about 3-4 minutes until grill marks appear.
- Remove peaches from the grill and let them cool slightly.
- Dice the grilled peaches and combine them with red onion, jalapeño, lime juice, and a drizzle of balsamic vinegar in a bowl.
- Mix well and serve immediately or chill for later.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
Category: Condiment
Method: Grilling
Cuisine: American
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 80
- Sugar: 16
- Sodium: 2
- Carbohydrates: 20
- Fiber: 3
- Protein: 1
Frequently Asked Questions
What do I serve this with?
Tortilla chips, grilled chicken, fish tacos, or on top of a burger. It works anywhere you would use a fresh tomato salsa. The sweetness pairs well with spicy or salty foods.
Should I leave the jalapeno seeds in?
Depends on your heat preference. Seeds in means more spice. Seeds out gives you the jalapeno flavour without the burn. Dice it finely either way so it distributes evenly.
Can I use nectarines instead of peaches?
Yes. Nectarines grill the same way and do not need peeling. The flavour is slightly more tart, which works well with the balsamic vinegar.
If You Liked This Recipe, You’ll Love These
- Crispy Shrimp Tacos With Peach Salsa
- Scallop Ceviche with Peach Salsa
- Zucchini Patties with Nectarine and Corn Salsa
- Coriander Grilled Prawns and Mango Chilli Salsa
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