Grilled Peach and Red Bell Pepper Salsa – a delicious recipe with olive oil, fresh basil, fresh mint, garlic, peaches, red bell pepper. Easy to follow and perfect for any occasion.
Serves 4
Snacks & Appetizers
Servings:persons
1
Prepare barbecue (medium-high heat) or preheat broiler.
2
Mix oil, basil, mint and garlic in small bowl.
3
Season to taste with salt and pepper.
4
Lightly brush cut side of peaches with half of oil mixture.
5
Grill or broil peaches, cut side only, until light brown, watching closely to avoid burning, about 2 minutes.
6
Cool peaches.
7
Grill or broil pepper, peel side only, until charred, about 8 minutes.
8
Place pepper in paper bag; let stand 10 minutes.
9
Peel pepper.
10
Cut peaches and pepper into 1/2-inch pieces.
11
Transfer to medium bowl.
12
Add vinegar and remaining half of oil mixture.
13
Season salsa to taste with salt and pepper, toss gently to blend.
14
(Can be prepared 2 hours ahead.
15
Cover and refrigerate.)
114
kcal
Calories
8
g
Fat
10
g
Carbs
2
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2 tablespoons olive oil (preferably extra-virgin), 2 tablespoons finely chopped fresh basil, 1 tablespoon finely chopped fresh mint, 1 garlic clove, pressed, and more.
Yes, Grilled Peach and Red Bell Pepper Salsa falls under the Snacks & Appetizers category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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