It’s stone fruit season, and as much as we like to enjoy a juicy peach on its own, chef Jeff Leidy of Sharp Grossmont Hospital suggests grilling it up and pairing it with mango and other salsa staples. Serve this fresh and fruity salsa with tortilla chips, or over grilled chicken, meat or fish.
Grilled Peach and Mango Salsa
Be sure to use firm peaches that will hold up on the barbecue.
Yields 6 servings
4 fresh peaches (white are better for firmness, but yellow will also work)
2 mangos, peeled and diced
1/3 cup scallions, chopped
1/2 cup red bell pepper, diced
1/2 cup cucumber, diced
1 jalapeño pepper, finely chopped (for a milder salsa, remove the seeds prior to chopping)
1 lime, juice only
2 tablespoons cilantro, chopped
1 tablespoon fresh garlic, minced
1 teaspoon salt
1/2 teaspoon ground black pepper
Slice peaches in half and remove the pit; set peaches aside for grilling. On a heated barbecue, grill peaches on high for 2 to 3 minutes until they have charred slightly and have grill marks. This will allow the peaches to caramelize and have a smoky flavor. Once cool, dice the peaches.
In a medium mixing bowl, combine peaches with other ingredients. Gently mix and adjust seasoning to taste.