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Categories:Viewed: 28 - Published at: 5 years ago
Ingredients
- 1 tablespoon vegetable oil, such as safflower, plus more for grill
- 4 ripe peaches (about 1 1/4 pounds), pitted and quartered
- 1/2 white onion, cut into 2 wedges
- 1 tablespoon chopped canned chipotle in adobo
- 1/2 teaspoon white-wine vinegar, plus more as needed
- 1 teaspoon sugar, plus more as needed
- Coarse salt and freshly ground pepper
Method
- Heat grill (or grill pan) to high (see page 367 for instructions); lightly oil grates.
- Drizzle peaches and onion with the oil, and rub to coat.
- Grill until peaches and onion are lightly charred and peach skins begin to loosen, about 10 minutes, turning every few minutes.
- Let cool.
- Peel peaches (discard skins) and cut into 1/2-inch pieces; finely chop onion.
- Combine in a bowl with remaining ingredients, and season with salt and pepper.
- Add more vinegar for a tangier taste, or more sugar for a sweeter flavor (this is important if peaches are not particularly sweet).
