Fire Roasted Peach and Pepper Salsa

Mike and I are hosting a family BBQ in two weeks.  Our menu will include a burger bar.  Mike will be making sliders, then our guests can top each one in a variety of ways.  They can make a classic burger {American cheese, lettuce, tomato, pickles}, a bacon jam burger {bacon jam, caramelized onions, gruyere cheese}, or our newly created sweet and spicy burger which includes homemade sriracha aioli, fire roasted peach and pepper salsa, chihuahua cheese cradled on top of a bed of greens. 

The sweet and spicy burger {or as Mike calls it "the Mike and Rhea burger", because Mike is sweet and I'm...not so much ;) } has a little kick, but not too much to accommodate my mom and sisters who prefer milder cuisine.  The peach and pepper salsa is the highlight of this burger.  The salsa is so simple to make; it can be prepared the day before if you like or the same day you grill.  I deseeded the peppers to decrease the heat of the salsa, but if you like it hot, leave the seeds in.  Once grilled, the peaches soften and break down quickly.  If preparing the salsa a day or two ahead, you might want to add in some uncooked peach for a crunchier texture.  Just remember to squirt a little lemon juice over it to reduce oxidation {browning}.  

I know you will enjoy this burger as much as Mike and myself.  Keep an eye out for an upcoming post which will give a detailed recipe for the homemade Sriracha aioli.  Here's to good grilling and gladness!

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Ingredients for Fire Roasted Peach and Pepper Salsa

  • 2 medium peaches
  • 1 jalapeno pepper
  • 1 poblano pepper
  • 1 teaspoon cilantro
  • pinch of salt
  • drizzle of extra virgin olive oil

Directions for Fire Roasted Peach and Pepper Salsa

  1. Prep grill: over high heat use a long handled wire brush to scrape off grill.  Season the grill with a high heat oil {choose a vegetable oil, not olive oil} by dipping a folded towel into the oil and using tongs to brush the oiled towel over the grill grate. 
  2. Place the halved peaches and whole peppers over medium-high heat.  Turn every 1-2 minutes until charred.
  3. Remove from grill and allow to cool.  Remove the peach and pepper skins.  Slice the peppers in half and remove stem and seeds.  
  4. Dice peaches and peppers into 1/4 inch pieces.  Place in a small bowl, toss together.  Add cilantro, pinch of salt and lightly drizzle with olive oil.   
  5. Makes about 1 and 1/2 cups of salsa, which tops 6 full sized burgers.  Can store in the refrigerator up to 3 days.