Grilled Peach and Serrano Salsa

From the Ray Lampe’s Big Green Egg Cookbook

I came across this recipe and thought “ooh, this would be good with the Skirt Steak Fajitas”. It was. It was also good on the burgers I made the following weekend, and the chicken, and the salads I make myself for lunch (I have to counterbalance all these heavy meals with something!).

This recipe is crazy versatile, and really easy to make.

Ingredient

• 6 large Roma tomatoes, halved lengthwise and seeded
• ½ medium white onion, halved lengthwise
• 2 peaches, pitted and quartered
• 1 serrano chile, halved lengthwise and seeded
• 1 poblano chile, halved lengthwise and seeded
• ½ teaspoon salt, plus more for seasoning vegetables and peaches
• Juice of 1 lime
• ¼ cup chopped fresh cilantro
• ½ teaspoon black pepper

Directions

Prepare the EGG to cook direct at 500° F.

Lay the tomatoes, onion, peaches, and serrano and poblano chiles on a large sheet pan. Season them with salt on all sides.

You will grill all of these ingredients together, but they will all cook at different speeds.

The original recipe listed how long each item needed to cook for, but it was starting to become a little maddening. Too many times to keep track of. I ended up just eyeballing it, flipping and removing the ingredients as they were charring.

Lay each ingredient skin side down on the grill.

Flip each ingredient as they start to char and then take off the grill after the other side has charred.

NOTE: The tomatoes won’t char on the meat side (non-skin side) because it is too moist. The chiles do not need to be flipped.

Allow the ingredients to cool for 10 minutes.

Chop the tomatoes into small dice. Transfer to a strainer placed over a bowl to drain.

Remove as much skin as possible from the poblano and serrano chiles.

It will happen in pieces, but it should just slide right off.

Place all ingredients, except the tomatoes, in a blender or a food processor. Pulse it 10 – 12 times to chop up the ingredients.

The original recipe called for cutting and mincing everything by hand creating a chunkier salsa. If that’s your preference have at it, but I prefer a smoother salsa with a little chunk (aka the tomatoes). You can see in the pictures that I chopped and minced everything, but then put it in the blender after I saw how chunky it was going to be.
Scoop out the blended ingredients into a bowl and add the tomatoes with ½ teaspoon salt, lime juice, cilantro, and pepper.

Blend together with a spoon. Check for salt and add some if needed.