Fire-Roasted Salsa

Roast each of the vegetables over open flame, turning them so that there is a bit of char on every side. Do not put them directly in the flame, but close to it. You want them to cook very little before they char. This can be done on a campfire or a barbecue grill. If you have a gas stove, you can fire-roast them indoors. Simply place a piece of foil folded in half over the gas flame and then place the vegetable on the foil, turning your vegetables periodically until some char is on all sides. They are roasted whole, except the limes which are only roasted on the open face.

After roasting, each of the ingredients needs to be prepped and placed in the food processor. For the tomatoes, remove stem and then cut into quarters. For the peach, cut off the pit. For the jalapeno, use gloves and cut off the stem. Slice pepper in half and remove veins and seeds (keep them in for a spicy salsa). Cut pepper into quarters. For the red onion, cut into quarters. Squeeze limes gently to juice each lime half over all the other vegetables in the food processor.

Add kosher salt and cilantro. Seal the lid of the food processor and gently pulse until salsa is formed.

Strain salsa for a thicker consistency. Serve fresh or refrigerate and serve within 4–5 days.