Ingredients
Method
- Preheat your grill or grill pan over medium-high heat until well hot and lightly smoking. Brush peach halves with olive oil and season with a pinch of salt on the cut sides.
- Grill peaches cut side down for 3-4 minutes, watching for good char marks but not burning them through to the flesh. Flip once and cook another minute. Remove to a cutting board and let cool until you can handle them—about 5-7 minutes. When they're cool enough, chop into half-inch pieces.
- While peaches cool, combine the minced chipotle peppers, adobo sauce, lime juice, red onion, cilantro, garlic, smoked paprika, and a generous pinch of salt in a bowl. Stir until the onion begins to soften slightly from the acid—about 2 minutes.
- Add chopped peaches to the salsa mixture and fold gently to combine. Let sit for at least fifteen minutes before serving so flavors meld together. Taste and adjust salt or lime juice as needed—the salsa should be bright enough that you can taste both the fruit sweetness and the chipotle heat.
- Serve with tortilla chips, alongside grilled chicken or fish, or spooned over tacos. Salsa will keep in the refrigerator for up to 3 days; flavors deepen overnight but peaches may soften slightly.
Nutrition
Notes
This salsa has earned its place because it's fast enough for a spontaneous Tuesday but special enough to serve alongside something fancy when you want the effort to feel intentional. The key is letting the grilled peaches cool slightly before chopping so they don't turn into mush, and giving them time to marry with the chipotle juice in the bowl—wait at least fifteen minutes after mixing before tasting.