Grilled Peaches with Tomatillo Salsa
Created by: Executive Chef Kevin Hermann
Cook Time: 8 mins, Prep Time: 20 mins, Serves: 4

3ea Peaches, Ripe, Cut in Half and Pits Removed
3T Extra Virgin Olive Oil (EVOO)
1lb Tomatillos, Medium Dice
¼C Lime Juice
¼C Cilantro, Chopped
2T Mint, Chopped
2T Flat Leaf-Parsley, Minced
¼C Sugar
1T Garlic, Minced
2ea Shallots, Minced
Cracked Black Pepper


1. Preheat grill to medium-high. Toss the cut peaches with 3T of EVOO. Place on the grill cut side down, cook for 4 mins covered.

2. Place remaining ingredients in a food processor, pulsing gently until ingredients begin to break down and the liquid begins to release from the tomatillos. Puree until a slight pulp texture remains. Pour into mixing bowl.

3. Uncover peaches and turn over so the cut side is up. Cook for an additional 4 mins covered.

4. Remove peaches from the grill, place on a cutting board, and allow peaches to return to room temperature. Slice each half into thirds and toss with 4T of salsa.

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