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Export date: Tue Sep 28 19:07:29 2021 / +0000 GMT

Southwestern Grilled Peach Salsa



Southwestern Grilled Peach Salsa

This flavorful grilled salsa marries sweet corn and peaches with spicy jalapeño.

  • 2 peaches
  • 1 avocado
  • 2 cobs of corn, (shucked)
  • 2 jalapeños, (sliced in half long way and seeded)
  • 3 tablespoons olive oil, (divided)
  • 5 tablespoons lime juice, (divided)
  • 1/2 yellow onion, (diced)
  • 1 tablespoon agave
  • 1 tablespoon salt
  • 1 tablespoon cilantro, (chopped)
  1. Preheat grill to medium-high heat.

  2. Slice peaches and avocado in half and remove pits.

  3. Combine two tablespoons olive oil and two tablespoons lime juice, and brush over peaches, avocado, jalapeños and corn.

  4. Once grill is hot, add avocado, peaches and jalapeños cut-side down; cook 4 minutes.  Place corn on grill and cook 8 minutes, turning twice. [If you don't have a grill, set oven to high broil. Place vegetables and fruit on top rack; cook 5 minutes, until browned.]

  5. Peel peaches while they are still hot (optional). Remove skin from avocado. Dice peaches, avocado and jalapeños into ¼-inch pieces, and place in a bowl. Slice kernels off of corn cobs, add to bowl.Combine onion with other cut ingredients.

  6. To make dressing, in a small bowl combine agave, garlic, salt, cilantro, and remaining olive oil and lime juice. Mix well.

  7. Pour dressing over cut ingredients and toss gently.  

Optimum Wellness is excited to partner with Johnson & Wales University. Alyssa Walters, Jessie Vandygriff, William Brasch, Chef Adam Sacks and Katherine Privitt (left to right) developed this recipe. Known as a recognized leader in culinary education, JWU is changing the way the world eats. For info, visit 1.