| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Sami | Condiments | 1 | Servings |
INGREDIENTS
| 4 | Peaches; cut in half, pit removed (skin left on) | |
| 2 | tb | Olive oil; divided |
| 3 | tb | Red onion; finely chopped |
| 1 | sm | Jalapeno; seed removed and finely chopped |
| 2 | tb | Balsamic vinegar |
| 1/4 | c | Cilantro; coarsely chopped |
| 2 | tb | Mint chiffonade |
| Salt and freshly ground pepper |
INSTRUCTIONS
Prepare a grill or preheat the broiler. Brush the side of the peaches w/ 1 tablespoon of the olive oil. And place cut side down on the grill and grill peaches until they caramelize, but still hold their shape, 3-4 minutes. Remove the peaches and cut into 1/2 inch cubes. Place the peaches in a medium bowl and toss with the rest of the ingredients and the remaining 1 tbl. of olive oil - season w/ salt and pepper. Let sit at room temperature for 30 minutes before serving. Serve with Bobby Flay's Yucatan-Style Chicken Skewers with Grilled Peach Salsa! Recipe by: Good Morning America Posted to MC-Recipe Digest by [email protected] on Mar 17, 1998
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