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Fire Roasted Tomato And Peach Salsa

Fire roasted tomato and peach salsa with smoky charred fruit and vegetables for bold, jammy flavor. Broiling or grilling until blackened in spots creates a complex salsa texture that tastes unlike jarred salsa.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: Mexican
Calories: 75
Ingredients Equipment Method Notes

Ingredients
  

Tomatoes
  • 4 tomatoes halved
Peaches
  • 2 peaches halved
Jalapeño
  • 1 jalapeño halapeño
Red onion
  • 0.5 red onion ½, quartered
Cilantro
  • 0.25 cup cilantro chopped (¼ cup)
Lime juice
  • 2 tbsp lime juice
Salt
  • 0.25 tsp Salt to taste

Equipment

  • 1 sheet pan
  • 1 grill

Method
 

Fire-roast the produce
  1. Preheat the broiler or grill to high heat until very hot.
  2. Char the tomatoes, peaches, jalapeño, and onion over the high heat until blackened in spots, about 8 to 10 minutes.
  3. Let the vegetables and fruit cool slightly, then remove the jalapeño stem.
Chop, mix, and season
  1. Roughly chop everything and combine in a bowl.
  2. Stir in the cilantro and lime juice.
  3. Season with salt to taste and serve slightly warm or chilled.

Notes

For the most authentic smoky depth, char directly over an open flame on a gas grill (instead of indirect roasting). Refrigerate in an airtight container for up to 3 days. Freezing is not recommended because peaches can turn watery when thawed. For a dairy-free swap, none needed—this salsa is naturally vegan as written.