Grilled Peach & Pepper Salsa
• 2 tablespoons olive oil (preferably extra-virgin)
• 2 tablespoons finely chopped fresh basil
• 1 tablespoon finely chopped fresh mint
• 1 garlic clove, pressed
• 2 large firm but ripe peaches (about 1 pound), halved, pitted
• 1 large red bell pepper, quartered, seeded
• 1 tablespoon cider vinegar
Prepare barbecue (medium-high heat) or preheat broiler. Mix oil, basil, mint and garlic in small bowl. Season to taste with salt and pepper. Lightly brush cut side of peaches with half of oil mixture.
Grill or broil peaches, cut side only, until light brown, watching closely to avoid burning, about 2 minutes. Cool peaches. Grill or broil pepper, peel side only, until charred, about 8 minutes. Place pepper in paper bag; let stand 10 minutes. Peel pepper. Cut peaches and pepper into 1/2-inch pieces. Transfer to medium bowl. Add vinegar and remaining half of oil mixture. Season salsa to taste with salt and pepper, toss gently to blend. (Can be prepared 2 hours ahead. Cover and refrigerate.)
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