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Sunday, September 9, 2012

Raspberry Peach Salsa

2 Peaches, sliced in half
1 T. Olive Oil
1 Poblano Pepper
2 cloves Garlic, minced
5 Roma Tomatoes, diced
1/2 Sweet Onion, diced
1/2 bunch Cilantro, chopped
1/2 Serrano Peppers, finely chopped
1 pint fresh Raspberries
1 Lime
1 t. Salt

Rub olive oil on cut sides of peaches. Grill peaches and poblano pepper till soft and charred, about 10 minutes. Remove from grill. Immediately place pepper in a plastic bag to sweat for 5 minutes. Cool peaches slightly. Remove skin from peaches. Remove pepper from plastic bag, the skin should come off easily now. Dice pepper and peaches.  Combine peaches, Poblano, garlic, tomatoes, onion, cilantro, and Serrano peppers. Stir gently. Zest lime. Add lime zest and juice, salt, and raspberries. Very gently, fold to combine.