Fiery Grilled Peach and Habanero Salsa |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 15 |
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Grilling the peaches caramelizes their natural sugar. Serve with grilled pork, fish—like striped bass—or chicken. Refrigerate for up to three days. Ingredients:
4 large peeled peaches, halved and pitted (about 1 pound) |
2 (1/4-inch-thick) slices red onion |
cooking spray |
2 tablespoons chopped fresh cilantro |
1 tablespoon fresh lime juice |
1 teaspoon sugar |
1 teaspoon grated orange rind |
1 teaspoon finely chopped seeded habanero pepper |
1/2 teaspoon salt |
Directions:
1. Prepare grill to medium-high heat.
2. Lightly coat peaches and onion with cooking spray. Place peaches and onion on grill rack coated with cooking spray; grill peaches 2 minutes on each side. Cool and chop peaches. Grill onion 3 minutes on each side. Cool and chop onion. Combine peaches, onion, cilantro, and remaining ingredients in a medium bowl; toss well. Let stand 15 minutes.
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