New This Month

Under 30 Minutes

Grilled Peach Salsa


This salsa can be poured over steak to give it a Thai flavor.

  • Prep:
  • Total Time:
  • Servings: 4

Photography: Andrew Purcell

Source: Everyday Food, July/August 2013


  • 1 tablespoon vegetable oil, plus more for grilling
  • 3 peaches, halved and pitted
  • 3 garlic cloves, minced
  • 2 Thai chiles (or 1 serrano), seeded and minced
  • 2 plum tomatoes, coarsely chopped
  • 2 tablespoons lime juice
  • Coarse salt
  • 1/2 cup finely shredded fresh basil


  1. Heat grill or grill pan to medium-high. Clean and lightly oil hot grill. Toss peaches with oil and grill, turning occasionally, until charred and softened, about 6 minutes. Transfer to a cutting board. Let cool, then cut into 1/2-inch dice. Combine peaches, garlic, chiles, tomatoes, lime juice, and 1 1/2 teaspoons salt. Let stand 15 minutes, then stir in basil.

Reviews Add a comment

  • MS12298175
    31 JUL, 2013
    This is an excellent recipe. However, for it to turn-out "excellent"- be sure you have good quality peaches (unfortunately- most are bad out there), and a superior piece of skirt steak (most are tough and inedible). This salsa recipe would be equally good with chicken breasts/thighs. I recommend serving with mashed potatoes, rice, or polenta to soak-up the delicious liquid that is part of the salsa.