Small Town Summer: Grilled Peach Salsa

For my annual family reunion every family is supposed to bring an entrée, a side dish, and a dessert. So there is usually enough food for fifty people instead of the thirty that attend.

For my contribution I made Grilled Peach and Cucumber Salsa that I read on Chez Us. Since my uncle was slow roasting pork and chicken breasts, I thought that this recipe would complement it perfectly.

Boy, was I right.

I’ve been waiting to make this recipe for awhile and it was just the right opportunity.

The salsa had a sweet-smoky flavor with a slight kick from the jalapenos. This was so good on our chicken and pork. We even began to eat it on chips and on sandwiches.

I don’t have much to say about this other than it was a hit; the grilled jalapenos gave a mild spice to the salsa that wasn’t over powering. I will definitely have to make this again before the end of peach season.

I followed Chez Us’ recipe pretty closely except I added cilantro and a little red wine vinegar. For their original recipe, please visit their site. Because of the large gathering, I tripled this recipe. If you only want to make a small amount with a little more spice, try Chez Us’ recipe.

Grilled Peach and Cucumber Salsa:
(Adapted from Chez Us)

Ingredients:

6 peaches, medium soft

1 ½ Cucumbers, peeled and seeded

2 jalapeno peppers

1 medium onion

Juice of 1 ½ limes

Olive Oil

Sea Salt

Pepper

2 tblsp. of Red Wine Vinegar

1/3 Cup of Cilantro

Directions:

Heat an outdoor grill to very hot.

Slice peaches in half and lightly drizzle olive oil on each half

Lightly drizzle olive oil on the jalapeno peppers

Place whole jalapenos and peaches on the grill, cut half down

Turn the peppers on the grill to brown each side, about 1 minute

Cover the Grill and cook peaches and jalapenos for about 3 minutes

Flip peaches for no more than 1 minute and then remove peaches and jalapenos from the grill

The peaches should have grill marks and be slightly bubbly

Set aside to cool for 5 minutes

Finely mince the onion and chop you cucumbers

Add to a bowl with the chopped cilantro and lime juice

Cut the tops off the jalapenos, seed them, and cut in fours

Finely mince the peppers and add to the cucumber mixture

Chop the peaches and add to mixture, mix together

Add cracked pepper, salt and vinegar to taste, mix together and serve

Review:

There is no doubt that this will become one of my favorite recipes for grilled meat. While grilling for the sake of the peaches might be a little time consuming, if you are already grilling meat, this is a perfect time to make the salsa as well. This would be delicious on everything from pork, to chicken, to fish. It is healthy and flavorful and a great way to use the peaches you may have lying around the house.


Enjoy

Love,

The College Cuisiner