Fire roasted peach and corn salsa
Peaches peaches and more peaches! Here is a great salsa for over roast pork, BBQ chicken, and even a Portobello mushroom!
10 fresh Colorado peaches
2 jalapeno peppers
1 red onion, halved
2 whole corn on the cob
4 cloves garlic, peeled and sliced
2 T apple cider vinegar
Juice of 1 lemon
Remove the pits from the peaches by slicing peach in half and twisting the halves.
Dress peaches with salt, pepper and some good olive oil
Grill cut side down, turning once, until soft and nicely charred, about 15 minutes.
Meanwhile, husk corn and grill with whole jalapenos peppers and onion. When nicely charred, remove to a plate.
Process the peaches to a coarse chop in a food processor, do not over process.
Meanwhile, remove the corn from the cob with a sharp knife. Cut off the stem from the jalapeno, seed, and dice.
Julliene the charred onion.
Combine peaches, corn, jalapeno, and onion in a large mixing bowl. Add other ingredients, and mix gently and thoroughly by hand. Taste for seasoning, add s & p to taste, serve.