Fire Roasted Peach and Pepper Salsa

Ingredients for Fire Roasted Peach and Pepper Salsa

  • 2 medium peaches

  • 1 jalapeno pepper

  • 1 poblano pepper

  • 1 teaspoon cilantro

  • pinch of salt

  • drizzle of extra virgin olive oil

Directions for Fire Roasted Peach and Pepper Salsa

  1. Prep grill: over high heat use a long handled wire brush to scrape off grill. Season the grill with a high heat oil {choose a vegetable oil, not olive oil} by dipping a folded towel into the oil and using tongs to brush the oiled towel over the grill grate.

  2. Place the halved peaches and whole peppers over medium-high heat. Turn every 1-2 minutes until charred.

  3. Remove from grill and allow to cool. Remove the peach and pepper skins. Slice the peppers in half and remove stem and seeds.

  4. Dice peaches and peppers into 1/4 inch pieces. Place in a small bowl, toss together. Add cilantro, pinch of salt and lightly drizzle with olive oil.

  5. Makes about 1 and 1/2 cups of salsa, which tops 6 full sized burgers. Can store in the refrigerator up to 3 days.