Grilled Peach Salsa Fresh

This grilled peach salsa combines the smoky sweetness of charred peaches with fresh tomatoes and a hint of heat, creating a versatile condiment perfect for summer entertaining. The grilling process caramelizes the fruit's natural sugars while adding delicious smoky depth that elevates this beyond ordinary salsa.

I first created this recipe during a backyard barbecue when peaches were overflowing at the farmers market. What started as an experiment quickly became the most requested item at our summer gatherings, with friends bringing empty containers hoping to take leftovers home.

Ingredients

• Ripe peaches: the star of the show with natural sweetness that intensifies when grilled
• Roma tomatoes: provide body and classic salsa flavor while grilling concentrates their taste
• Cherry tomatoes: add fresh brightness and juicy pops of flavor without grilling
• Sweet onion: becomes mellow and slightly caramelized when grilled removing harsh bite
• Jalapeño: delivers customizable heat depending on how many seeds you include
• Garlic cloves: raw garlic gives necessary punch and depth to balance the sweet elements
• Fresh cilantro: brings essential herbal freshness that lifts all the other flavors
• Olive oil: helps prevent sticking on the grill and adds richness
• Brown sugar: enhances caramelization on the peaches and balances acidity
• Lemon juice: brightens the entire mixture with necessary acid
• Apple cider vinegar: provides tangy depth that regular vinegar lacks
• Salt and pepper: essential seasoning that brings everything together

Step-by-Step Instructions

Grill preparation:

Preheat your grill or grill pan to medium heat ensuring it's clean and well oiled to prevent sticking. This temperature allows for proper caramelization without burning.

Prepare fruits and vegetables:

Brush the halved peaches, Roma tomatoes, onion pieces and jalapeño with olive oil ensuring complete coverage. Sprinkle the cut side of the peaches with a little brown sugar which will help create beautiful caramelization and enhance their natural sweetness.

Grilling technique:

Place all prepared items cut side down directly on the grill grates. The peaches and onion need about 4 to 5 minutes per side watching carefully for those beautiful grill marks to form. The tomatoes and jalapeño require slightly less time around 3 to 4 minutes per side until they become slightly blistered but not completely soft.

Prepare base mixture:

While the grilled items cool, add the fresh cherry tomatoes, garlic, cilantro, brown sugar, lemon juice, vinegar, salt and pepper to your food processor. Pulse briefly for about 10 seconds to create a flavor base.

Process grilled ingredients:

Remove skins from the Roma tomatoes if they slip off easily after grilling. Roughly chop all the grilled ingredients into manageable pieces which helps your food processor create a more uniform texture. Add these to the processor with the base mixture.

Final blending:

Pulse or puree the mixture to your preferred consistency. Some people enjoy a chunkier texture requiring just 15 to 20 seconds of processing while others prefer a smoother salsa needing closer to 30 seconds.

Marination period:

Transfer the finished salsa to a container and refrigerate for at least one hour. This resting time allows all the flavors to meld together and develop complexity. The salsa actually tastes even better the next day.

Save This

The peaches are truly the hero ingredient here. I discovered that slightly firm but ripe peaches work best as they hold their shape on the grill while still releasing their juicy sweetness. One summer when our tree produced more than we could eat fresh, this salsa saved us from waste and became our favorite preservation method.

Storage Tips

This salsa maintains its best flavor and texture when stored in an airtight glass container in the refrigerator. The acidity from the tomatoes and vinegar helps preserve it naturally for about 7 days. You'll notice the flavors actually improve after 24 hours as everything melds together. While technically freezable, the texture suffers slightly upon thawing, so I recommend making fresh batches instead of freezing leftovers.

Serving Suggestions

While tortilla chips are the classic pairing, this versatile salsa elevates countless dishes. Spoon it over grilled chicken or fish for an instant flavor upgrade. It makes a phenomenal topping for fish tacos or grilled pork chops. For an elegant appetizer, serve small spoonfuls on crostini with a bit of goat cheese. At breakfast, try it alongside scrambled eggs for a surprising wake up call for your taste buds.

Ingredient Substitutions

No peaches available? Nectarines work beautifully with identical cooking times. Mango creates a tropical variation that pairs wonderfully with seafood. If jalapeños are too spicy, substitute poblano peppers for milder heat or serrano peppers for those who enjoy more intensity. Red onion can replace sweet onion for a slightly sharper flavor profile. In the off season, canned peaches can work in a pinch, though you'll miss the caramelization from grilling.

Common Queries

→ How do I choose the best peaches?

Select ripe peaches that give slightly to gentle pressure; they should have a fragrant aroma and unblemished skin.

→ Can I use other tomatoes instead of Roma and cherry?

Yes, any firm, ripe tomato works well. Adjust quantities to keep the salsa from becoming watery.

→ How spicy is the jalapeño?

Seeded jalapeño adds mild heat; include seeds for more spiciness, or substitute milder peppers if desired.

→ Is grilling necessary?

Grilling enhances flavor and sweetness, but you can broil or roast the produce if a grill isn’t available.

→ How long will this salsa keep?

Stored in an airtight container in the fridge, it stays fresh for up to one week. Stir before serving.

→ What can I serve with this salsa?

It pairs well with tortilla chips, grilled chicken, seafood, tacos, or as a topping for salads.