Grilled-Peach Salsa

1. 1

   Heat grill (or grill pan) to high (see page 367 for instructions); lightly oil grates.

2. 2

   Drizzle peaches and onion with the oil, and rub to coat.

3. 3

   Grill until peaches and onion are lightly charred and peach skins begin to loosen, about 10 minutes, turning every few minutes.

4. 4

   Let cool.

5. 5

   Peel peaches (discard skins) and cut into 1/2-inch pieces; finely chop onion.

6. 6

   Combine in a bowl with remaining ingredients, and season with salt and pepper.

7. 7

   Add more vinegar for a tangier taste, or more sugar for a sweeter flavor (this is important if peaches are not particularly sweet).

* Per serving · 4 servings · Values may vary.

No additional tips available.