| 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 snardo@OnRamp.NET on Mar 17, 1998
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