Salsa: Fiery Grilled Peach and Habanero

By Boberlicious

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

Preparation

Step 1

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.