Recipe courtesy of Alex Caspero

Grilled Peach and Tomato Salsa

This no-fuss fruit salsa is the essence of summer. Charred, ripe peaches and fragrant tomatoes are tossed with garlic, fresh lime juice, cilantro and jalapeno peppers (for a little heat). It's a slightly smoky, refreshing salsa that's miles away from any canned version. Try this salsa as-is, with grilled chicken and fish, or use it to top my personal favorite: slabs of grilled halloumi.
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  • Level: Easy
  • Total: 50 min (includes standing time)
  • Active: 20 min
  • Yield: 6 servings
  • Nutrition Info
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3 ripe peaches, halved and pitted

3 medium tomatoes, halved

1 tablespoon vegetable oil, plus more for grilling

3 tablespoons lime juice 

2 garlic cloves, minced

1 jalapeno, seeded and minced

Kosher salt and freshly ground pepper

1/3 cup finely chopped fresh cilantro


  1. Preheat a grill or grill pan for cooking over medium-high heat. Gently toss the peaches and tomatoes with the oil until coated.
  2. Place on the preheated grill and cook, turning occasionally, until fruit is juicy and has charred grill lines running across, about 6 minutes total. (Depending on the size of your grill, you may need to do this in batches.) Transfer to a cutting board and let cool, 20 minutes. 
  3. Cut the peaches and tomatoes into 1/2-inch dice, then combine with the lime juice, garlic, jalapeno, 1/2 teaspoon salt and a pinch of pepper. 
  4. Let stand for 15 minutes, then stir in the cilantro. Taste, season with additional salt and pepper if needed and serve.
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