Grilled Fresh Peach Salsa
Peaches grilled on the barbecue have the most intense flavour because the heat caramelizes their natural sugars. Serve with grilled chicken and corn on the cob.
Servings: 3 cups (750 mL)
Ingredients:
| Nutritional Info | |
| Per 1/4 cup (50 mL): about | - |
| cal | 20 |
| pro | trace |
| total fat | 1 g |
| sat. fat | 0 g |
| carb | 3 g |
| fibre | 1 g |
| chol | 0 mg |
| sodium | 49 mg |
| % RDI: | - |
| calcium | 1% |
| iron | 1% |
| vit A | 5% |
| vit C | 23% |
| folate | 2% |
Suggested Recipes
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1 large peach, halved
2 plum_tomatoes, halved
2 jalapeño peppers
Half sweet red pepper, halved
Half small red onion, sliced
1 green onion
2 tsp (10 mL) vegetable oil
1/4 tsp (1 mL) salt
1 tbsp (15 mL) chopped fresh coriander
1/2 tsp (2 mL) cider vinegar
1 clove garlic, minced
Preparation:
In large bowl, gently toss together peach, tomatoes, jalapeño peppers, red pepper, red and green onions, oil and salt, keeping red onion slices intact.
Remove peach and place, cut side down, on greased grill over medium-high heat; close lid and grill, turning once, until lightly browned and caramelized, about 4 minutes. Transfer to cutting board.
Place jalapeño, red pepper and red onion on grill; close lid and grill for 3 minutes. Add tomatoes and green onions; grill, covered, until onions are wilted and tomatoes are slightly charred, about 2 minutes.
Chop peach, jalapeño, red pepper, tomatoes and onions; place in large bowl. Add coriander, vinegar and garlic; toss to combine. (Make-ahead: Cover and refrigerate for up to 8 hours.)
Tags:
Source
Canadian Living Magazine: July 2004
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