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!