Steps

• Step 1

  When ready to cook, set the Traeger to 375℉ and preheat, lid closed for 15 minutes.

• Step 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.

  00:10

  375 ˚F / 191 ˚C

  Ingredients

  • 6 Whole peach

  • 3  tomato

  • 2 Whole jalapeño

• Step 3

  Remove from grill and allow to cool until the fruit can be easily handled.

• Step 4

  Remove the skin from the peaches and tomatoes. Remove the skin, stems, and seeds from the jalapeños.

• Step 5

  Place peeled peaches, tomatoes, jalapeños and green onions in a large food processor and pulse until coarsely chopped.

  Ingredients

  • 2 Whole Onions, green

• Step 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.

  Ingredients

  • 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

• Step 7

  Serve immediately or transfer to jars and chill until ready to serve. Will last about 1 week in the refrigerator. Enjoy!