August 27th, 2013

Grilled Peach and Habanero Salsa


I love the taste and smell of fresh peaches.  A couple of weeks ago I was lucky to find some really good ones and got on a peach kick trying to find new ways to eat them.  It started with the Northwest Salmon Salad which has so many fresh flavors; then I made a yummy Peachberry Buckle – make it ahead for a delicious weekend breakfast;  then I tried this Grilled Peach and Habanero Salsa- a fresh and fiery way to enjoy this wonderful summer fruit.  {Stay tuned, I’ve got one more yummy peach recipe coming . . . }



Grilling the peaches caramelizes their natural sugar and brings a wonderful depth of flavor.




Mix the grilled peaches with some grilled red onion,  lime juice, cilantro, and chopped habanero for heat, and you have a salsa that is perfect on chicken, pork, or fish.  Of course it’s always great just to open a bag of chips and dig in!





Grilled Peach and Habanero Salsa


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


Prepare grill to medium-high heat.

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.  Refrigerate for up to three days.

Recipe from Cooking Light, August 2009



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