Not exactly a hot sauce but definitely a close cousin, this salsa should be on your summer barbecue rotation. We sprinkle the peaches with ground chili flakes before grilling to lend a second layer of heat and complexity to the brightness of fresh jalapeño.
Yield: 2 cups
- 1/4 cup lime juice
- 1 fresh jalapeño chili, stem and seeds removed, finely chopped
- 1/2 red onion, diced
- 2 peaches, halved, pits removed
- 1 tablespoon olive oil
- 1 tablespoon ground cayenne pepper
- 1 cup mint leaves
- 1 cup cilantro leaves
In a small bowl, combine the lime juice, jalapeño, and red onion. Let sit for 10 minutes. Prepare a medium-hot grill (or a grill pan over high heat). Rub each peach half with olive oil, then sprinkle with the cayenne. Arrange the peaches on the grill, cut side down, and cook for 2 minutes. Flip the halves and cook for an additional 2 minutes. Transfer the peaches to a cutting board to cool. When they are cool enough to handle, dice into ½-inch cubes. Transfer to a medium bowl with the mint and cilantro. Add the marinated jalapeño and red onion and their juices. Season generously with salt, and serve.
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