Grilled Peach Salsa
Published in: Everyday Food, page 105
Publish Date: July/August, 2009

4 Peaches quartered and pitted
1/2 med White Onion -- halved
1 tablespoon vegetable oil
1 tablespoon chipotle in adobo -- chopped, seeds removed for less heat if desired
1/2 teaspoon white vinegar
1 teaspoon sugar
salt and pepper

Instructions
Drizzle the peaches and onion with oil and toss to coat. Grill peaches on grill or in a grill pan until lightly charred and skins begin to loosen,
about ten minutes, rotating pan. Let cool.

Remove and discard the peach skins. Chop the Peaches into medium chunks and onions into smaller chunks. Combine in a bowl with remaining ingredients
and season with salt and pepper.

Cover and refrigerate up to one week
Makes 2 1/2 cups

http://www.terryanddave.com/Terry
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