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Roasted Peach Salsa

25

10

Cherry

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.

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  • 6 Whole peach

  • 3 tomato

  • 2 Whole jalapeño

  • 2 Whole Onions, green

  • 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

  • 1

    When ready to cook, set the Traeger to 375℉ and preheat, lid closed for 15 minutes.
  • 2

    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

    • 6 Whole peach

    • 3 tomato

    • 2 Whole jalapeño

  • 3

    Remove from grill and allow to cool until the fruit can be easily handled.
  • 4

    Remove the skin from the peaches and tomatoes. Remove the skin, stems, and seeds from the jalapeños.
  • 5

    Place peeled peaches, tomatoes, jalapeños and green onions in a large food processor and pulse until coarsely chopped.

    • 2 Whole Onions, green

  • 6

    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

  • 7

    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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