Skip to main content
Epicurious
Cookbooks

Grilled-Peach Salsa

Salsa simply means “sauce” in Spanish. These three versions are delicious served with tortilla chips, or as condiments along-side grilled fish, chicken, or pork.

Recipe information

  • Yield

    makes 2 1/2 cups

Ingredients

1 tablespoon vegetable oil, such as safflower, plus more for grill
4 ripe peaches (about 1 1/4 pounds), pitted and quartered
1/2 white onion, cut into 2 wedges
1 tablespoon chopped canned chipotle in adobo
1/2 teaspoon white-wine vinegar, plus more as needed
1 teaspoon sugar, plus more as needed
Coarse salt and freshly ground pepper

Preparation

  1. Step 1

    Heat grill (or grill pan) to high (see page 367 for instructions); lightly oil grates. Drizzle peaches and onion with the oil, and rub to coat. Grill until peaches and onion are lightly charred and peach skins begin to loosen, about 10 minutes, turning every few minutes. Let cool.

    Step 2

    Peel peaches (discard skins) and cut into 1/2-inch pieces; finely chop onion. Combine in a bowl with remaining ingredients, and season with salt and pepper. Add more vinegar for a tangier taste, or more sugar for a sweeter flavor (this is important if peaches are not particularly sweet).

Everyday Food: Fresh Flavor Fast by Martha Stewart Living Magazine. Copyright © 2010 by Martha Stewart Living Magazine. Published by the Crown Publishing Group. All Rights Reserved. Martha Stewart Living magazine was first published in 1990. Over the years, more than two dozen books have been published by the magazine’s editors. Martha Stewart is the author of dozens of best-selling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the successful daily syndicated television show.
TagsSalsaCondimentPeachStone FruitFruitNut FreeGluten FreeDairy FreeVeganVegetarian5 Ingredients or FewerGrillingSummerCookbooks
Read More
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
29 Ricotta Recipes for Dinner, Dessert, and More
Put that half-full tub to use with recipes that go beyond the Italian American classics.
One-Pot Chicken Thighs With Cilantro Rice and Beans
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Speedy Chicken Stroganoff
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
31 Cashew Recipes That Go Beyond the Snack Bowl
Like Sri Lankan cashew curry and vegan stuffed shells.
Classic French Vinaigrette
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
13 Types of Nuts and How to Cook With Them
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.