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Fire Roasted Tomato And Peach Salsa

Fire roasted tomato and peach salsa with charred tomatoes and sweet peaches for a smoky-sweet, scoopable texture. Grill or broil until deeply charred, then chop or pulse for chunky or near-smooth salsa.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course: Appetizer
Cuisine: Mexican
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

Tomatoes, halved
  • 4 tomatoes Halve for even charring.
Peaches, halved and pitted
  • 2 peaches Halve and pit.
Onion
  • 0.5 onion Cut into wedges or thick slices for charring.
Jalapenos
  • 2 jalapenos Leave whole to char; slice open only after roasting if desired.
Garlic cloves
  • 3 garlic cloves Keep unpeeled for fire roasting.
Fresh cilantro
  • 0.25 cup fresh cilantro Use leaves for a bright finish.
Lime juice
  • 2 tbsp lime juice Stir in after chopping for best flavor.
Salt, to taste
  • 0.25 tsp salt Season gradually; use more if needed.

Equipment

  • 1 sheet pan

Method
 

Fire roast the produce
  1. Preheat a grill or broiler to high heat.
  2. Grill or broil the tomatoes, peaches, onion, jalapenos, and garlic until charred on all sides, 8 to 12 minutes total, turning as needed for even blistering.
Cool, peel, and control heat
  1. Let the roasted vegetables cool slightly, about 5 minutes, so they’re easier to handle.
  2. Peel the garlic and remove the jalapeno seeds if less heat is desired.
Chop and season
  1. Roughly chop the peaches and dice the remaining vegetables, or pulse everything together in a food processor for a chunkier salsa texture.
  2. Stir in the fresh cilantro and lime juice, mixing until evenly combined.
  3. Season with salt to taste and serve immediately for the brightest flavor.

Notes

For the deepest smoky flavor, char the ingredients well over direct high heat before moving them off the flame. Store covered in the refrigerator up to 4 days; the salsa is best after 30 minutes for flavors to meld. Freezing is not recommended because peaches can become watery when thawed. If you want a dairy-free swap, this recipe already fits—serve with avocado or black beans for extra richness without changing the salsa.