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Ingredients
- 4 x Peaches, cut in half, pit removed (skin left on)
- 2 Tbsp. Extra virgin olive oil, divided
- 3 Tbsp. Red onion, finely minced
- 1 sm Jalapeno, seed removed and finely minced
- 2 Tbsp. Balsamic vinegar
- 1/4 c. Cilantro, coarsely minced
- 2 Tbsp. Mint chiffonade Salt and freshly grnd pepper
Directions
- Prepare a grill or possibly preheat the broiler. Brush the side of the peaches w/ 1 Tbsp. of the extra virgin olive oil. And place cut side down on the grill and grill peaches till they caramelize, but still hold their shape, 3-4 min.
- Remove the peaches and cut into 1/2 inch cubes. Place the peaches in a medium bowl and toss with the rest of the ingredients and the remaining 1 Tbsp.. of extra virgin olive oil - season w/ salt and pepper. Let sit at room temperature for 30 min before serving. Serve with Bobby Flay's Yucatan-Style Chicken Skewers with Grilled Peach Salsa!
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 688g | |
| Calories 508 | |
| Calories from Fat 252 | 50% |
| Total Fat 28.57g | 36% |
| Saturated Fat 3.85g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 13mg | 1% |
| Potassium 1220mg | 35% |
| Total Carbs 64.1g | 17% |
| Dietary Fiber 9.4g | 31% |
| Sugars 55.46g | 37% |
| Protein 5.94g | 10% |
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