Grilled Peach-Serrano Salsa


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


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.
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