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Start the Traeger grill on Smoke with the lid open for 4-5 minutes to establish the fire. Turn the temperature setting up to 375 degrees F, close the lid, and allow the grill to preheat for 10-15 minutes.
Place the halved peaches, halved tomatoes, and whole jalapeños directly on the grill grate.
Close the lid and roast for 8-10 minutes or until the skin has split and blistered on the tomatoes and jalapeños.
Remove from grill and allow to cool until the fruit can be easily handled.
Remove the skin from the peaches and tomatoes.
Remove the skin, stems, and seeds from the jalapeños.
Place the peeled peaches, tomatoes, jalapeños, and green onions in a large food processor and pulse until coarsely chopped.
Add all other ingredients and pulse until desired consistency is reached. Use short pulses for chunky salsa or long pulses for a smoother salsa.
Serve immediately or transfer to jars and chill until ready to serve. Will last about 1 week in the refrigerator. Enjoy!