Grilled Peach-Serrano Salsa

Ingredients:

4 large, ripe peaches, halved & pitted

2 serrano chilis, seeded & minced

2 Tbs Harvest Alfoos Mango White Balsamic Vinegar

1/2 tsp lime zest

Juice of half a lime

1/2 tsp salt

1/2 cup fresh cilantro, chopped

Harvest Cilantro & Roasted Onion Olive Oil, for brushing

Directions:

Heat a grill or grill pan to medium-high. Brush peach halves liberally with Olive Oil and grill, cut side down, for 2 to 3 minutes until deep grill marks appear in the flesh. Turn and repeat on other side. Allow to cool slightly before peeling — the skin should come right off after grilling — and chopping into small pieces.

In a medium bowl, toss peaches with the chilis, Balsamic, lime juice and zest, salt, and cilantro. Use a wooden spoon to mash the peaches until desired consistency has been reached. Taste and adjust seasoning as desired. Serve warm over grilled chicken, pork chops, or fish; or chill and serve with tortilla chips or over vanilla ice cream.

An early version of this recipe was first published in the February 2018 issue of The Iowa Source.
How'd the recipe turn out? Let us know on Facebook or Instagram! #howdoyouharvest