Salsa simply means “sauce” in Spanish. These three versions are delicious served with tortilla chips, or as condiments along-side grilled fish, chicken, or pork.
Recipe information
Yield
makes 2 1/2 cups
Ingredients
Preparation
Step 1
Heat grill (or grill pan) to high (see page 367 for instructions); lightly oil grates. Drizzle peaches and onion with the oil, and rub to coat. Grill until peaches and onion are lightly charred and peach skins begin to loosen, about 10 minutes, turning every few minutes. Let cool.
Step 2
Peel peaches (discard skins) and cut into 1/2-inch pieces; finely chop onion. Combine in a bowl with remaining ingredients, and season with salt and pepper. Add more vinegar for a tangier taste, or more sugar for a sweeter flavor (this is important if peaches are not particularly sweet).
