This recipe won first place in the 2018 el Restaurante Sassiest Salsa Contest, sponsored by Mama Linda Tomatoes!
Recipe created by Raymond Lampe, Dr. BBQ, Saint Petersburg, Florida
1/2 white onion, cut into 2 pieces
2 peaches, pitted and quartered
1 serrano, seeded, split lengthwise
1 poblano, seeded, split lengthwise
2 c. Mama Linda Chopped Tomatoes, drained
Juice of one lemon
1/3 c. chopped cilantro
1/2 t. salt
1/2 t. pepper
1/2 t. cayenne, optional
Prepare a charcoal grill to cook direct at 500°.
Lay the onion, peaches, serrano, and poblano on a large sheet pan. Season with salt on all sides. You'll grill all the ingredients but each needs a different plan. Grill the onions and peaches, flipping occasionally, until charred dark brown on all sides, 4 to 5 minutes. Remove to the pan. Grill the serrano and poblano skin side down until charred dark brown. Remove to the pan. Cool for 10 minutes.
Remove as much skin as possible from the poblano and cut into small dice. Mince the serrano. Cut the onion and peaches into small dice. Put the tomatoes, poblano, serrano, onion and peaches into a bowl. Add lemon juice, cilantro, salt, pepper and optional cayenne. Toss well.
Let sit for 5 minutes and toss again. Check for salt and add if necessary.