As the T-shirt says, “Shut up and Salsa!” I’m sure it’s referring to the dance, not Grilled Peach Chipotle Salsa, but I say it works either way.
There are foods I make from scratch and foods I buy pre-made. Here starts the true confessions segment…
I NEVER make sushi, I always buy it. I know, I know… it’s easy to make. So what, I like my local sushi bar!
I almost never make ribs. Again, takeout–with the exception of THIS RECIPE. It’s my favorite.
I never, EVER roast a chicken. Grocery store rotisserie chickens all the way, baby. Turkey? Yes. Quail? Yes. Chicken? NO.
These fun and festive bowls are from Villeroy and Boch’s Twist Alea line.
Whew! Now that that’s over, there are things others buy pre-made that I try my best to always make from scratch. I guess we all have our foods we’re particular about.
This time of year, when there is fresh produce in-season everywhere I look, I’ve GOT to make the most of it. Salsa (especially peach chipotle salsa) is the perfect place to start. It’s a dip, it’s a sauce, heck who am I kidding… I eat it out of the jar with a spoon.
Grilling the peaches releases the sweetness and adds a smokey essence. Grilled peaches are amazing on there own, but combined with charred garden veggies and spicy heat, they really shine. The trick to grilled peaches is to use FIRM, yet ripe peaches. Grill them just long enough to create char marks and loosen up the juices. You do not want them to cook through and get mushy. The same principle goes for the peppers and shallots. The char marks on the grilled peaches, shallots and peppers add flavor and visual appeal.
Grilled Peach Chipotle Salsa mingles sweet poppy notes, spice and herbs together and makes simple summertime dishes SING! Try it over protein like grilled chicken, fish or steak. Use it at a topper for smooth creamy soups. Or on a cheese board with ripe creamy cheese… heaven.
Grilled Peach Chipotle Salsa gives common garden fair a little summertime Va-va-VOOM!
Grilled Peach and Chipotle Salsa
Yield: 4 cups
Prep Time: 15 minutes
Cook Time: 8 minutes
6 firm, ripe peaches
2 shallots, peeled
1 red bell pepper, seeds removed
2 tsp. oil
1 large garlic clove, minced
1-2 chipotle peppers, canned in adobo sauce
2 Tb. chopped cilantro
1 Tb. honey (if needed)
Salt and Pepper
Preheat the grill to medium. Cut each peach into 4 thick slices. Cut the shallots in half and the pepper in quarters. Lay the peaches, shallots and peppers on a baking sheets and toss with a little oil.
Carefully place the peaches, shallots and peppers on the grill. Grill the peaches 1-2 minutes per side until nice grill marks have formed, but the peaches are still firm. Grill the shallots and pepper 2-4 minutes per side. Remove and cool.
Chop the peaches, shallots and peppers into small ¼ inch chunks and place them in a bowl.
Mince the chipotle peppers, then add them to the bowl along with the minced garlic, cilantro, the juice of 1 lime and honey.
Mix well and salt and pepper to taste.
For a “saucier” salsa, puree half the peaches with the lime juice then, mix with the rest.
Making this recipe? Why not take a quick shot and share it on Instagram! Make sure to tag it #ASpicyPerspective so we can see what you're cooking!
Other fantastic fruit salsas:
Mango Salsa ~ Simple Recipes
Pineapple and Avocado Salsa ~ Duchess of Fork
Strawberry Salsa ~ Annie’s Eats
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Strawberry Malt Cheesecakes ~ Cook for the Cure (GIVEAWAY)