Roasted Peach Salsa
By Traeger Kitchen
Check out this fresh take on a summer standby. We grill peaches, tomatoes, and jalapeños and combine them with garlic, green onions, lime juice and apple cider vinegar for a truly unique salsa.
Prep Time
25 Min
Cook Time
10 Min
Pellets
Cherry
Ingredients
This recipe serves:
6
Activating this element will cause content on the page to be updated.Units of Measurement:
main
| 6 Whole | peach |
| 3 | tomato |
| 2 Whole | jalapeño |
| 2 Whole | Onions, green |
| 1/2 Cup | cilantro |
| 2 Clove | garlic |
| 5 Teaspoon | apple cider vinegar |
| 1 Teaspoon | lime juice |
| 1/2 Teaspoon | Salt |
| 1/4 Teaspoon | Black pepper |
Steps
1
When ready to cook, set the Traeger to 375℉ and preheat, lid closed for 15 minutes.
2
Place the halved peaches, halved tomatoes, and whole jalapeños directly on the grill grate. Close the lid and roast for 8-10 minutes or until the skin has split and the tomatoes and jalapeños have blistered.
375 ˚F / 191 ˚C
00:10
3
Remove from grill and allow to cool until the fruit can be easily handled.
4
Remove the skin from the peaches and tomatoes. Remove the skin, stems, and seeds from the jalapeños.
5
Place peeled peaches, tomatoes, jalapeños and green onions in a large food processor and pulse until coarsely chopped.
6
Add all other ingredients and pulse until desired consistency is reached. Use short pulses for chunky salsa or long pulses for a smoother salsa.
7
Serve immediately or transfer to jars and chill until ready to serve. Will last about 1 week in the refrigerator. Enjoy!
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