GRILLED TOMATO SALSA
Provided by Melissa d'Arabian : Food Network
Categories condiment
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the grill to medium-high heat. Place the tomatoes, garlic, chiles, shallots and onions cut-side up on a baking sheet. Drizzle the vegetables with the oil and sprinkle with salt and pepper.
- Transfer the vegetables to the grill and grill until all the vegetables are blistered and charred, 8 to 10 minutes, turning occasionally. Let the vegetables cool slightly. Peel the garlic and remove the skins of the tomatoes. Transfer the vegetables to a food processor, add the cilantro and pulse until you have a chunky salsa. Add salt and pepper to taste. Serve immediately.
GRILLED PORK CHOPS WITH TOMATO PEACH RELISH
Steps:
- Mince and mash garlic to a paste with 1/4 teaspoon salt. Transfer to a bowl and stir in oil and 3 tablespoons lime juice.
- Pour marinade over chops in a glass or ceramic shallow baking dish, then turn to coat. Marinate at room temperature, turning over once, 20 minutes to 1 hour.
- Chop peach, then toss with sugar and remaining teaspoon lime juice in a medium bowl and let stand 5 minutes.
- Stir in tomatoes, scallions, chile, herbs, and vinegar. Let stand while grilling pork.
- Prepare grill for direct-heat cooking over medium-hot charcoal (medium heat for gas).
- Meanwhile, remove chops from marinade and pat dry, leaving any bits of garlic. Sprinkle chops on both sides with chili powder, 3/4 teaspoon salt, and 1/4 teaspoon pepper (total).
- Oil grill rack, then grill chops, covered only if using a gas grill, turning over once and moving to area with no coals underneath if flare-ups occur, until just cooked through, 12 to 15 minutes.
- Serve chops with relish.
GRILLED PORK CHOPS WITH PEACH SALSA RECIPE
Summertime means fresh peaches and tomatoes, and easy summertime meals. These Grilled Pork Chops with Peach Salsa are ready in less than 30 minutes!
Provided by Dara Michalski | Cookin' Canuck
Categories Entrees
Time 26m
Number Of Ingredients 11
Steps:
- Preheat the grill to medium. Lightly coat the grill with oil.
- In a small bowl, mixture together the cumin, salt and pepper. Rub the mixture over both sides of the pork chops.
- Place the pork chops on the grill. Cook for 3 minutes on the first side, flip and cook until the pork chops are just cooked through, 2 to 3 minutes.
- Serve with the salsa.
Nutrition Facts : Calories 270.4 kcal, Carbohydrate 8.4 g, Protein 23.6 g, Fat 15.7 g, SaturatedFat 5.4 g, Cholesterol 68 mg, Sodium 418.1 mg, Fiber 1.4 g, Sugar 4.8 g, ServingSize 1 Chop + 1/2 Cup Salsa
GRILLED CHICKEN WITH PEACH SALSA
A light and refreshing grilled chicken with peach salsa for a summer barbecue. Also very flexible for whatever you have in the garden or fridge.
Provided by LittleGrill
Time 20m
Yield 1
Number Of Ingredients 10
Steps:
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Rub chicken breast with olive oil and vinegar, then rub brown sugar onto the chicken until you've got a nice glaze coat.
- Grill chicken on the preheated grill until no longer pink in the center and the juices run clear, about 5 minutes per side; be careful not to let the brown sugar stick to the grill. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- While the chicken is cooking, combine peaches, tomato, grapes, onion, lemon juice, and honey in a bowl; mix thoroughly.
- Dice the cooked chicken and serve on top of the salsa.
Nutrition Facts : Calories 474.3 calories, Carbohydrate 69.5 g, Cholesterol 79.9 mg, Fat 9 g, Fiber 4.5 g, Protein 32.4 g, SaturatedFat 1.8 g, Sodium 94.8 mg, Sugar 61 g
PEACH & TOMATO SALSA
This is a spicy salsa that my family eats with tortilla chips. My daughter serves it with grilled chicken. It is easy to prepare and process if you use the canned shortcuts. (Fresh is better, but it is still flavorful and spicy using canned tomatoes and peppers.) Use ONLY fresh, firm yellow peaches!
Provided by Preschool Chef
Categories Lunch/Snacks
Time 1h20m
Yield 12 pints
Number Of Ingredients 13
Steps:
- Peel, pit, and chop peaches, and mix with lime juice.
- Peel and chop fresh tomatoes to measure 4 cups (If using canned diced tomatoes, drain excess juice before measuring).
- Combine all fresh fruits and vegetables in a large stainless steel pot. Add vinegar, honey,cilantro, cayenne, and crushed red pepper. ( Do not add canned vegetables yet).
- Bring mixture to boil over medium heat. Cook for 3 minutes, stirring frequently.
- Add any canned vegetables, and cook for 3 more minutes. .Continue frequent stirring.
- Turn heat to simmer.
- Ladle salsa into hot sterilized canning jars, leaving 1/4 inch headspace. Wipe jar rim with clean cloth or napkin. Top with new sterilized lid. Screw on band tightly.
- Place jars in canning pot. Add water, making sure tops of lids are covered.
- Bring canner to boil, and process for 10 minutes.
- Remove jars from canner, and place on towel in a cool spot.
- In about an hour, check to make sure that lids have sealed. Refrigerate or reprocess any that are not sealed.
- Allow to sit without moving for about 2 days.
- Label and store jars in a cool, dark place.
QUICK GRILLED-PEACH SALSA
Serve this summery salsa over grilled chicken breasts, lamb chops, or flank steak for an infusion of spicy sweetness.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 20m
Yield Makes 3 1/4 cups
Number Of Ingredients 6
Steps:
- Prepare Grilled Peaches; using a paper towel, rub off skins, and cut peaches into 1/4-inch pieces.
- In a medium bowl, combine peaches, plum tomatoes, jalapeno, fresh basil, and fresh lime juice; season with coarse salt and ground pepper. Serve with tortilla chips or on top of grilled fish or chicken, if desired.
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.
Provided by Food Network
Categories condiment
Time 50m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Preheat a grill or grill pan for cooking over medium-high heat. Gently toss the peaches and tomatoes with the oil until coated.
- 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.
- 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.
- Let stand for 15 minutes, then stir in the cilantro. Taste, season with additional salt and pepper if needed and serve.
Nutrition Facts : Calories 59, Fat 2.6 grams, Sodium 198 milligrams, Carbohydrate 9.9 grams, Fiber 2.2 grams, Protein 1.3 grams, Sugar 6.2 grams
GRILLED PEACH SALSA
This salsa can be poured over steak to give it a Thai flavor.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 25m
Number Of Ingredients 8
Steps:
- Heat grill or grill pan to medium-high. Clean and lightly oil hot grill. Toss peaches with oil and grill, turning occasionally, until charred and softened, about 6 minutes. Transfer to a cutting board. Let cool, then cut into 1/2-inch dice. Combine peaches, garlic, chiles, tomatoes, lime juice, and 1 1/2 teaspoons salt. Let stand 15 minutes, then stir in basil.
Nutrition Facts : Calories 81 g, Fat 4 g, Fiber 2 g, Protein 2 g
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