This is a fresh salsa with a taste of summer barbecue. What could be better? I think I’ll serve it once with roasted jalapenos and then again with firm, fresh jalapenos sliced super thin. Whichever version tastes better . . . that’s what I’ll make for Robert when he next visits!
2 ripe Haas avocados
2 ripe peaches
1 tablespoon extra virgin olive oil
3 tablespoons fresh lime juice (divided)
¼ cup shallots (chopped fine)
2 garlic cloves (minced)
2 jalapenos (seeds removed and sliced thin)
¼ teaspoon salt
Preheat your grill on medium high heat (400 to 450 degrees) for 10-15 minutes.
While the grill is heating, slice the avocados and peaches in half lengthwise and remove the pits. Brush a mixture of 1 tablespoon olive oil plus 1 tablespoon lime juice on the flat sides of each half. Make sure they’re coated generously to avoid sticking to the grill.
Once the grill is hot, add the avocado and peach halves, cut side down, and close the lid. Grill for 4 minutes. Use grill tongs to carefully remove the peach and avocado halves to a plate.
While the peaches are still hot they can be easily peeled. Allow them to cool before dicing. Use a large spoon to scoop the avocado flesh away from the peel.
In a large bowl combine the remaining lime juice, shallots, garlic, jalapeños, and salt. Dice the avocados and peaches into small pieces and fold into the salsa.