Grilled Peach and Vidalia Onion Salsa

Inspired by two of my favorite foods from Georgia, this grilled peach and vidalia onion salsa is great by itself, served over fish or on a salad. 

Grilled Peach and Vidalia Onion Salsa

When I was seven, I moved to Atlanta from Brooklyn. It's funny now to think back on my memories of the move. My parents told me we had a slide in the backyard and a pool, so naturally my seven year old brain interpreted it as a waterslide. I was pretty distraught when I found out it was just a regular old slide and a regular old pool. Although I quickly got over it when I realized "OMG WE HAVE A SLIDE AND A POOL!" Although we had a house in Brooklyn, the whole neighborhood concept was very new and very exciting to me. Like, I'm allowed to play outside without an adult present? What is this craziness??

Being the food lover that I am, my strongest memories are of experiencing Southern food for the first time. In New York, we were constantly exposed to new cultures through food, so moving to Georgia was no different. We excitedly dug into a bags of boiled peanuts, explored nearby barbecue restaurants and learned to eat cornbread that didn't taste like cake.

Grilled Peach Salsa with Vidalia Onions

This recipe is a bit of a tribute to those first memories of Southern food. I remember my remember my mom looking everywhere for Vidalia onions, a sweet onion only grown in Georgia. When she finally found them, she roasted them whole so we could enjoy the unadulterated taste. I don't know if I ever ate a peach before moving to Georgia, and although I now know South Carolina grows the best peaches, it was pretty exciting to try peaches for the first time in the peach state.

[Tweet "Grilled Peach and Vidalia Onion Salsa, a delicious tribute to Georgia by @RHartleyRD"]

Vegan Grilled Peach Salsa

This salsa is great as a dip with tortilla chips, but there are many other ways to enjoy it. Here's some ideas:

Grilled Peach and Vidalia Onion Salsa
Author: Rachael Hartley, RD, LD, CDE
Serves: Makes 4 cups
Adapted from[url href="http://www.amazon.com/gp/product/0062283693/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=0062283693&linkCode=as2&tag=anavada-20&linkId=K6NNP2TLLC72GYK7" rel="nofollow"]Root to Leaf,[/url] appropriately written by an (amazing) Atlanta chef.
Ingredients
  • 4 firm-ripe peaches
  • 1 sweet onion, preferably Vidalia
  • 1-2 teaspoons extra-virgin olive oil
  • 1 jalapeno, seeded and minced
  • Juice of 1 lime
  • 2-3 tablespoons fresh basil, chopped
Instructions
  1. Heat grill on medium-high heat. As the grill heats, cut the peaches into halves, removing the pit. Peel the onion and cut into 1/2 inch thick rounds. Place peaches and onion in a bowl, toss with olive oil and season with salt and pepper.
  2. Spread peaches and onion evenly on the grill, cut side of peaches down. Cover and cook 5 minutes until peaches have grill marks then remove. Flip the onion and cook for 5 minutes more. Remove and set aside to cool.
  3. When cool enough to handle, chop peaches and onion into a rough dice. Place in a large bowl with jalapeno, lime juice and basil. Season with more salt and pepper if needed.

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Four Southern Staples, Four Ways