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Grilled Peach and Habanero Salsa

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
Cooking spray
2 Tbps. Fresh lime juice
1 tsp. agave
1 tsp. grated orange rind
1 tsp. finely chopped habanero pepper, seeded
1/2 tsp salt


  1. Prepare grill to medium-high heat.
  2. Lightly coat peaches and onion with cooking spray. Place peaches and onion on grill rack coated with cooking spray; grill peaches 2 minutes on each side. Cool and chop peaches. Grill onion 3 minutes on each side. Cool and chop onion. Combine peaches, onion, cilantro, and remaining ingredients in a medium bowl; toss well. Let stand 15 minutes.

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