Wednesday, September 5, 2012
Grilled Peach Salsa
- lemon juice
- green onion
- s & p
Take two peaches, the ones your mother says aren't sweet enough, cut them in half, brush with olive oil and grill. Both sides, just a couple minutes each while you're chopping the onion and mincing the garlic. Step outside to flip the peaches, then pick through the tomatoes in the fridge. Take the ones that are gushy, that lack the integrity for, say, being sliced onto sandwiches. Chop them up and introduce them to the onions and garlic. They've met before, but the tomatoes will need to be reminded. Smoosh them up a bit to get them to relax if need be.
When the peaches are still too hot to be handled, rub the charred skin off and chop them into little bits. Throw into the tomatoes and onions with some lemon juice. As a poor substitute for cilantro or parsley, chop up some green onions and toss them in too. If you have a spicy little pepper lying around, now's the time. Salt and pepper. Done.
Serve with chips, toss it on your tacos, burgers, eggs, you name it. Salsa's been there.