Charred Peach and Jalapeño Salsa
It’s no secret that I adore hot peppers and try to sneak them in wherever I can, and here I’ve done it with a super simple breakfast salsa.
We’re coming up to peak peach season here on Lake Ontario, so this is a great way to make use of the abundance of peaches. Not in peach season? Not to worry, because we are grilling and seasoning these peaches, can be a bit under-ripe and the salsa will still turn out great.
This salsa is perfect for a lazy brunch, but can just as easily double as a compliment to fish or chicken. I like it on a hot cheddar scone with a smear of cream cheese. The scones featured in this picture were made using this recipe from Canadian Living, simple, and no fuss.
Looking to use this for a more savoury dish? Try adding some grilled red onion and cracked black pepper.
3-4 large peaches, sliced into ¼ inch rounds
1 teaspoon agave
4-5 fresh mint leaves, torn
4 fresh basil leaves, torn
(Herbs are optional, if using for a more savoury dish, try using cilantro or parsley)
½ teaspoon lemon juice
Pinch of salt
Flavourless oil such as grape seed for grilling and roasting
Preheat oven to 400F
Coat jalapeños with about 2 teaspoons of oil and place in an oven-proof dish
Roast jalapeños for 20-30 minutes or until soft, turning occasionally
Remove from oven and let cool completely
Once cool enough to handle, cut jalapeños open and remove and discard the seeds (if you want it more spicy, leave some of the seeds)
Chop into small cubes
While jalapeños are roasting set a grill pan or barbecue to medium heat
Brush peach rounds with oil
Grill the peach rounds for about 2-3 minutes per side, or until slightly softened and there are visible grill marks
Remove and let cool
Once cool enough to handle, chop the peaches into a fine dice
In a bowl combine peaches, jalapeños and all remaining ingredients, toss and let stand for 30 minutes to an hour
Will keep in the refrigerator in a sealed container for up to one week