Best Grilled Peach And Tomato Salsa Recipes

Grilled Peach Salsa image

Provided by Martha Stewart

Time 25m

Number Of Ingredients 8

1 tablespoon vegetable oil, plus more for grilling
3 peaches, halved and pitted
3 garlic cloves, minced
2 Thai chiles (or 1 serrano), seeded and minced
2 plum tomatoes, coarsely chopped
2 tablespoons lime juice
Coarse salt
1/2 cup finely shredded fresh basil

Steps:

Heat grill or grill pan to medium-high. Clean and lightly oil hot grill. Toss peaches with oil and grill, turning occasionally, until charred and softened, about 6 minutes. Transfer to a cutting board. Let cool, then cut into 1/2-inch dice. Combine peaches, garlic, chiles, tomatoes, lime juice, and 1 1/2 teaspoons salt. Let stand 15 minutes, then stir in basil.

Nutrition Facts : Calories 81 g, Fat 4 g, Fiber 2 g, Protein 2 g

Peach & Tomato Salsa image

Provided by Preschool Chef

Time 1h20m

Yield 12 pints

Number Of Ingredients 13

9 cups fresh peaches, chopped
2 tablespoons lime juice (fresh or bottled)
4 cups fresh tomatoes (May substitute canned "No salt added" diced tomatoes )
2 large bell peppers, diced
1 large red bell pepper, diced
2 cups sweet onions
1/2 cup jalapeno, diced (canned or fresh)
1/4 cup cilantro
1 cup vinegar
3 garlic cloves, chopped
1 tablespoon cayenne pepper
3 tablespoons honey
1 tablespoon crushed red pepper flakes

Steps:

Peel, pit, and chop peaches, and mix with lime juice.
Peel and chop fresh tomatoes to measure 4 cups (If using canned diced tomatoes, drain excess juice before measuring).
Combine all fresh fruits and vegetables in a large stainless steel pot. Add vinegar, honey,cilantro, cayenne, and crushed red pepper. ( Do not add canned vegetables yet).
Bring mixture to boil over medium heat. Cook for 3 minutes, stirring frequently.
Add any canned vegetables, and cook for 3 more minutes. .Continue frequent stirring.
Turn heat to simmer.
Ladle salsa into hot sterilized canning jars, leaving 1/4 inch headspace. Wipe jar rim with clean cloth or napkin. Top with new sterilized lid. Screw on band tightly.
Place jars in canning pot. Add water, making sure tops of lids are covered.
Bring canner to boil, and process for 10 minutes.
Remove jars from canner, and place on towel in a cool spot.
In about an hour, check to make sure that lids have sealed. Refrigerate or reprocess any that are not sealed.
Allow to sit without moving for about 2 days.
Label and store jars in a cool, dark place.

Quick Grilled-Peach Salsa image

Provided by Martha Stewart

Time 20m

Yield Makes 3 1/4 cups

Number Of Ingredients 6

1/2 recipe Grilled Peaches
1 cup plum tomatoes, diced and seeded
1 jalapeno, minced (seeds and ribs removed for less heat, if desired)
1/2 cup fresh basil, chopped
2 tablespoons fresh lime juice
Coarse salt and ground pepper

Steps:

Prepare Grilled Peaches; using a paper towel, rub off skins, and cut peaches into 1/4-inch pieces.
In a medium bowl, combine peaches, plum tomatoes, jalapeno, fresh basil, and fresh lime juice; season with coarse salt and ground pepper. Serve with tortilla chips or on top of grilled fish or chicken, if desired.