If you can make peach salsa then you most surely can make grilled peach salsa right??
A few weeks ago we picked up 72 lbs of peaches. In my mind it seemed like a much smaller amount than it actually was. Nonetheless, we froze some of them and we are now eating and cooking with the rest.
I went online to look at some recipes for peach salsa. Now here’s the thing I love about cooking. Recipes are like guide lines. Follow them once and after that just wing it.
I had to improvise since I was missing a few things, but for the most part I was able to put together a pretty good grilled peach salsa that I used on my fish tacos.
So here is my attempt at a recipe for you.
- 4 large peaches – I drizzled mine with chipotle olive oil for some kick
- 1/2 cup walla walla sweet onions finely chopped – it’s all I had
- 1/2 of a jalapeno pepper finely chopped
- 1/2 cup cilantro chopped
- 1 tbsp lemon juice – I didn’t have a lime
I got out my handy dandy Pampered Chef food chopper for this. Let me tell you why.
I am one of those people that if I even touch a jalapeno my skin catches on fire. The first (and last time) this happened I tried everything I could think of and everything that I read about on the internet to make it stop burning. We even made a store run for aloe vera. The only reason we didn’t go to the ER is because there is nothing they can do and I am incredibly frugal, do you know how much that would have cost?????
Anyways, I finally took a sleeping pill, had my husband take out my contacts and went to bed with my hands in ice. It did finally go away.
So for now on I chop jalapenos with the food chopper. Ok back to the recipe of sorts.
- Grill peaches for about 5 minutes or until you have grill marks. Let cool, then chop finely.
- Add all the other chopped ingredients and allow to sit for at least 20 minutes, the longer the better.
This will keep for a few days in the fridge. This is great served with chips, but I served mine with fish tacos.