Grilled Peach And Tomato Salsa Recipes

Steps:

• Peel, pit, and chop peaches, and mix with lime juice.
• Peel and chop fresh tomatoes to measure 4 cups (If using canned diced tomatoes, drain excess juice before measuring).
• Combine all fresh fruits and vegetables in a large stainless steel pot. Add vinegar, honey,cilantro, cayenne, and crushed red pepper. ( Do not add canned vegetables yet).
• Bring mixture to boil over medium heat. Cook for 3 minutes, stirring frequently.
• Add any canned vegetables, and cook for 3 more minutes. .Continue frequent stirring.
• Turn heat to simmer.
• Ladle salsa into hot sterilized canning jars, leaving 1/4 inch headspace. Wipe jar rim with clean cloth or napkin. Top with new sterilized lid. Screw on band tightly.
• Place jars in canning pot. Add water, making sure tops of lids are covered.
• Bring canner to boil, and process for 10 minutes.
• Remove jars from canner, and place on towel in a cool spot.
• In about an hour, check to make sure that lids have sealed. Refrigerate or reprocess any that are not sealed.
• Allow to sit without moving for about 2 days.
• Label and store jars in a cool, dark place.

Steps:

• Preheat the broiler.
• Arrange tomatoes on a medium baking sheet. Checking frequently and turning occasionally, broil tomatoes until darkened, about 5 minutes. Remove from heat and place in a small, sealed container to cool, about 15 to 20 minutes.
• Remove and discard tomato skins. Chop tomatoes and place in a medium bowl. Mix in red onion, garlic, red chile peppers, cilantro, olive oil, lemon juice, salt and pepper. Cover and allow to stand about 1 hour before serving.

Steps:

• Sprinkle tomatoes with salt; let stand 15 minutes. Drain tomatoes on paper towels and pat dry., Grill peaches on an oiled grill rack, covered, over medium heat or broil 4 in. from heat until peaches have grill marks and are tender, 2-3 minutes on each side, turning once. Remove peaches; cool slightly. Cut into slices., Coat a 15x10x1-in. baking pan with cooking spray; sprinkle with cornmeal. Unroll crust into pan, pressing into a 12x10-in. rectangle. Spritz with cooking spray. Invert crust onto grill. Grill, covered, over medium heat until bottom is lightly browned, 2-3 minutes. Remove from grill, inverting onto baking pan., Layer grilled side of pizza with tomatoes, peaches and cheese. Return pizza to grill. Cook, covered, until crust is lightly browned and cheese is melted, 3-4 minutes, rotating halfway through cooking to ensure an evenly browned crust. Sprinkle with basil and pepper.

Steps:

• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Rub chicken breast with olive oil and vinegar, then rub brown sugar onto the chicken until you've got a nice glaze coat.
• Grill chicken on the preheated grill until no longer pink in the center and the juices run clear, about 5 minutes per side; be careful not to let the brown sugar stick to the grill. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• While the chicken is cooking, combine peaches, tomato, grapes, onion, lemon juice, and honey in a bowl; mix thoroughly.
• Dice the cooked chicken and serve on top of the salsa.

Steps:

• Heat grill or grill pan to medium-high. Clean and lightly oil hot grill. Toss peaches with oil and grill, turning occasionally, until charred and softened, about 6 minutes. Transfer to a cutting board. Let cool, then cut into 1/2-inch dice. Combine peaches, garlic, chiles, tomatoes, lime juice, and 1 1/2 teaspoons salt. Let stand 15 minutes, then stir in basil.

Steps:

• Prepare Grilled Peaches; using a paper towel, rub off skins, and cut peaches into 1/4-inch pieces.
• In a medium bowl, combine peaches, plum tomatoes, jalapeno, fresh basil, and fresh lime juice; season with coarse salt and ground pepper. Serve with tortilla chips or on top of grilled fish or chicken, if desired.