Grilled Peach, Avocado & Jalapeño Salsa

Photo: Randy Graham

See this and other recipes in my new book, Ojai Valley Grill It Cookbook. Now available on

This is a fresh salsa with a taste of summer barbecue. What could be better? Our son, Robert, sent this to me to practice on, so when he comes to visit in August, I’ve got it down. Smart young man! I think I’ll serve it once with roasted jalapenos and then again with the firm, fresh jalapenos sliced super thin. Whichever version tastes better . . . that’s what I’ll make for Robert.

The smokiness of the grilling process plus the combination of the sweet peaches and the spicy jalapeños goes nicely with potato or honey-lime sweet potato tacos. I’ve also used it as a condiment with crispy beer-battered avocados. Give it a try!

2 ripe 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 grill on medium-high heat (400 to 450 degrees).

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, jalapenos, and salt. Dice the avocados and peaches into small pieces and fold into the salsa. Use as a condiment for tacos or as a dip for your favorite chips.

About Valley Vegetarian

The fresh chef providing consistently good vegetarian comfort food recipes.
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