Grilling the peaches caramelizes their natural sugar. Serve with grilled pork, fish—like striped bass—or chicken. Refrigerate for up to three days.
4 peeled peaches, halved and pitted
2 (1/4 inch think) slices of red onion
2 Tbps. Fresh lime juice
1 tsp. agave
1 tsp. grated orange rind
1 tsp. finely chopped habanero pepper, seeded
1/2 tsp salt