By Traeger Kitchen
Check out this fresh take on a summer standby. We grill peaches, tomatoes, and jalapeños and combine them with garlic, green onions, lime juice and apple cider vinegar for a truly unique salsa.
|2 Whole||Onions, green|
|5 Teaspoon||apple cider vinegar|
|1 Teaspoon||lime juice|
|1/4 Teaspoon||Black pepper|
When ready to cook, set the Traeger to 375℉ and preheat, lid closed for 15 minutes.
Place the halved peaches, halved tomatoes, and whole jalapeños directly on the grill grate. Close the lid and roast for 8-10 minutes or until the skin has split and the tomatoes and jalapeños have blistered.
375 ˚F / 191 ˚C
6 Whole peach
2 Whole jalapeño
Remove from grill and allow to cool until the fruit can be easily handled.
Remove the skin from the peaches and tomatoes. Remove the skin, stems, and seeds from the jalapeños.
Place peeled peaches, tomatoes, jalapeños and green onions in a large food processor and pulse until coarsely chopped.
2 Whole Onions, green
Add all other ingredients and pulse until desired consistency is reached. Use short pulses for chunky salsa or long pulses for a smoother salsa.
1/2 Cup cilantro
2 Clove garlic
5 Teaspoon apple cider vinegar
1 Teaspoon lime juice
1/2 Teaspoon Salt
1/4 Teaspoon Black pepper
Serve immediately or transfer to jars and chill until ready to serve. Will last about 1 week in the refrigerator. Enjoy!
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