Lunch: Fiery Grilled Peach and Habanero Salsa Recipe | MyRecipes

Recipe by David Bonom 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

Instructions

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.

Add a review for Fiery Grilled Peach and Habanero Salsa Recipe | MyRecipes