Enjoy this traditional peach salsa, with the twist of being prepared on the grill.
This beautiful BBQ grilled peach salsa recipe is an isn. Made with just a handful of ingredients, this is a great fruity BBQ appetizer that can also go great with grilled chicken or grilled pork.
These sweet, grilled peaches are mixed with tomatoes and garlic to give a refreshing topping that you can use on top of grilled chicken, or as a dip for game day or at summer parties.
Grilling the peaches helps the natural sugars in the fruit to caramelize, giving you an extra delicious sweet edge to the salsa.
What I really like about this grilled peach salsa recipe is that it works as a topping just as well as it does a dip. It can sit beautifully on top of grilled chicken breasts, or on the side of pork tenderloin.
If it can be matched with something sweet, then go for it.
Try to pick peaches that are still on the firm side of ripe. I find overripe peaches deteriorate a bit quicker as your grill them, whereas firmer ones tend to hold up to the grill heat a bit better.
I’ve seen some examples of this recipe include ingredients like chili or diced jalapeño. For the purpose of this recipe I’ve left those out but if you’re like me and enjoy a kick of spice to your dips and toppings, then go for it! Usually just one chili or jalapeño pepper deseeded and diced up should be enough.
Make sure you make this up by grilling indirectly. While we do want grill marks on these peaches, we don’t want to obliterate them with high heat. Find out more about indirect grilling and 2-zone cooking here.
Grilled Peach Salsa
- 4 peaches halved and pitted
- 4 heirloom tomatoes diced
- 1 bunch cilantro
- 2 limes juiced
- 2 cloves garlic minced
- 2 tbsp olive oil
- Sea salt to taste
- Black pepper to taste
- Preheat your grill to high. Allow to heat up for 10-15 minutes.
- Brush the flesh sides of your peaches with olive oil. Sprinkle salt across flesh surface.
- Put the peaches, flesh-side down, on the grill. Cook for 10-20 minutes, or until grill sear makes start to appear on the fruit’s flesh.
- Remove the peaches from the grill and transfer to a cutting board. Allow them to cool for a few minutes and then dice them into small chunks.
- Transfer the chunks to a large bowl. Add the diced tomatoes, minced cilantro, lime juice, minced garlic, and olive oil. Combine well. Add salt to season. Add more lime juice if too salty.
- Serve up! Enjoy either as a dip or as a meat topping.