Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 4 | Peaches; cut in half, pit removed (skin left on) |
| 2 tablespoons | Olive oil; divided |
| 3 tablespoons | Red onion; finely chopped |
| 1 small | Jalapeno; seed removed and finely chopped |
| 2 tablespoons | Balsamic vinegar |
| ¼ cup | Cilantro; coarsely chopped |
| 2 tablespoons | Mint chiffonade |
| Salt and freshly ground pepper |
Prepare a grill or preheat the broiler. Brush the side of the peaches w/ 1 tablespoon of the olive oil. And place cut side down on the grill and grill peaches until they caramelize, but still hold their shape, 3-4 minutes.
Remove the peaches and cut into ½ inch cubes. Place the peaches in a medium bowl and toss with the rest of the ingredients and the remaining 1 tbl. of olive oil - season w/ salt and pepper. Let sit at room temperature for 30 minutes before serving. Serve with Bobby Flay's Yucatan-Style Chicken Skewers with Grilled Peach Salsa! Recipe by: Good Morning America Posted to MC-Recipe Digest by snardo@... on Mar 17, 1998