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RoastedPeach Salsa

Difficulty 2/5
Prep time 10 mins

Cook time 10 mins
Serves 6-8

Hardwood Cherry

Check out this fresh take on a summer standby. We grill peaches, tomatoes and jalapeños and combine them with garlic, green onions, lime juice and apple cider vinegar for a truly unique salsa.


6 medium peaches, cut in half and pits removed

3 medium tomatoes, cut in half

2 whole jalapeños (for spicy salsa)

2 whole green onions, roughly chopped

1/2 cup fresh cilantro leaves

2 garlic cloves, minced

5 tsp apple cider vinegar

1 tsp lime juice

1/2 tsp salt

1/4 tsp cracked black pepper


When ready to cook start the Traeger according to grill instructions. Set the temperature to 375 degrees F and preheat, lid closed 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 the tomatoes and jalapeños have blistered.

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 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!

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