It was great to come back from holiday to find peach season in an abundance. I love peaches. Lenny could go either way. I love how they look, feel, and smell. They kind of remind me of a freshly washed baby; you just cannot get enough of them. Lenny thought he was allergic. I think it was a way of not eating something he wasn’t that familiar with. Now, I catch him, wiping the sweet nectar from the tip of his chin. He, too, is falling in love with one of the summer’s sweet gifts. This recipe for Grilled Peach and Cucumber Salsa is just peachy, and wonderful served with a variety of grilled goodness.
We have had 4 gorgeous peaches sitting on the counter. Two for eating. Two for making something. I was tossing around the idea of something sweet, in the form of a baked peach pudding cake. Then I saw some gorgeous pork steaks at the market and decided to go a bit savory. Along with the steaks, I added a cucumber, red onion, and some spicy jalapenos to my basket; then headed home. I laid out my ingredients and fired up the grill.
While the meat was resting after being gently seasoned with a little salt and pepper, I moved on to making a salsa. I sliced each peach in half, and lightly brushed each side with olive oil. Once the grill was very hot, I laid each peach half over the hot embers, and let them cook for 3 minutes. Next, to the peaches, I let the pepper rest, turning it every so often; until it burst, about 3 minutes. While my peaches and jalapeno were getting along, I diced the cucumber and red onion, and finally, the peaches and jalapeno joined everything else. They did not need much in the way of seasoning, their smokey flesh blended really nicely with the cool cucumber and spicy pepper. I did add a drizzle of olive oil, a dash of salt, and a splash of fresh lime juice to bring it all together. Perfect harmony when served next to a grilled pork steak.
What is your favorite way of eating a fresh peach? Sweet or Savory?
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Grilled Peach Salsa
*makes about 2 cups
2 peaches, not too soft, not too hard
1/2 cucumber, peeled and seeded
1 jalapeno pepper
3 tablespoons red onion, small dice, let sit in cold water for 20 minutes
1/2 fresh lime, juiced
drizzle olive oil
Heat an outdoor grill, until very hot; about 300.
Slice the peaches in half, brush each half with olive oil.
While the grill is heating up, cut your cucumber into a medium dice.
Dice the red onion, and let sit in a bowl of cold water; this removes the bitter taste.
Once the grill is hot, lay each peach slice onto it; put the pepper on the grill off to the side.
Turn the pepper, until a little brown on each side; about 1 minute.
Cover the grill with the lid, and cook until the peaches have grill marks, and are slightly bubbly; about 3 minutes.
The pepper will most likely pop at this same time. If not, that is okay.
After 3 – 5 minutes, remove from the grill. Set aside to cool for 5 minutes.
Dice the peaches into a medium dice, and mince the pepper.
Add to the bowl of cucumber.
Drain the red onion, and dry with a paper towel; add to the bowl.
Lightly drizzle with some olive oil, add the lime juice, and a sprinkle of salt. Gently fold.