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Grilled Peach Relish

This relish goes well with grilled or roasted pork, chicken, or duck.

  • Yield: Makes 2 1/2 cups
Grilled Peach Relish

Source: Everyday Food, July/August 2009


  • 4 peaches, quartered and pitted
  • 1/2 medium white onion, halved
  • 1 tablespoon vegetable oil
  • 1 tablespoon chopped canned chipotle chiles in adobo (seeds removed for less heat if desired)
  • 1/2 teaspoon white vinegar
  • 1 teaspoon sugar
  • Coarse salt and ground pepper


  1. Drizzle peaches and onion with oil and rub to coat. On a grill or in a grill pan over high heat, grill peaches and onion until peaches are lightly charred and skins begin to loosen, about 10 minutes, rotating occasionally. Let cool.

  2. Remove and discard peach skins. Chop peaches into medium chunks and onion into smaller chunks. Combine in a bowl with remaining ingredients and season with salt and pepper.

Cook's Note

To store, refrigerate, up to 1 week.

Reviews (2)

  • pikboca 21 Jul, 2010

    This recipe is so easy and the surprise of my life. I never thought my husband would eat this - first of all, he doesn't eat peaches and onions not cooked till you can't tell what they are???? Never. BUT, I served this over huge veal chops and he licked the plate . . . never stopped making noises as he ate. Thank you.

  • cphipps 20 Jul, 2010

    What could I substitute for the onions and the chipotle chilis?

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