Grilled Peach Basil Salsa

Charlie Rilling
Jul 18, 2022
1 min read

Updated: 5 days ago

SAUCE ON

Pulled Pork Nachos • Veggie Wrap • Chicken Taquitos

Ingredients

4 Ripe Yellow Peaches

8 Fresh Basil Leaves

2 Fresh Jalapeños (de seed for desired heat level)

2 Garlic Cloves

1/2 Yellow Bell Pepper

1/2 Red Bell Pepper

1/2 cup Cherry Tomatoes

4 Fresh Mint Leaves

1/4 Red Onion

1 Whole Lime Juice/Zest

2 tsp Sea Salt

1 tsp Fresh Ground Black Pepper

1 tsp Sugar

Preparation

1.

Pre heat grill to 400 degrees. Grill peaches for 5 minutes or until they have softened and have grill marks

Two halves of Peaches on a grill with grill marks — Grilled Peaches for Peach-Basil Salsa

2.

Into a food processor or blender put basil, red bell pepper, lime juice/zest, jalapeños, yellow bell pepper, mint, red onion and garlic. Pulse 5-10 times until all ingredients are minced

Red onion, yellow bell pepper, red bell pepper, jalapeños, garlic, mint, and basil in a food processor on a great speckled white countertop — Ingredients for Grilled Peach-Basil Salsa Ready to be Minced

Ingredients processed in a food processor and minced — Minced Ingredients for Grilled Peach-Basil Salsa

3.

Peel the skin off of the peaches. Separately, chop cherry tomatoes and peaches into small pieces.

The skin being peeled off a peach on a white cutting board — Skinned Peached for Grilled Peach-Basil Salsa

Chopped cherry tomatoes on a white cutting board — Chopped Cherry Tomatoes for Grilled Peach-Basil Salsa

Chopped peaches on a white cutting board — Chopped Grilled Peaches for Peach-Basil Salsa

4.

Add sugar, salt and pepper. Let sit in refrigerator for at least 4 hours or overnight.

Grilled peach basil salsa in a clear bowl on a white countertop — Grilled Peach-Basil Salsa

1 комментарий

Thomas Lewandowski

15 авг. 2022 г.

Take it from me, don’t be afraid of the seeds! I grew up on bland cooking, so I tend to stay away from spice and heat in my own cooking. However, the sweetness in this salsa allows for more jalapeño seeds than what you may think. I used this salsa as a dip for tortilla chips, and as a topping for a veggie and chickpea wrap. Great both ways!

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