Salsa simply means “sauce” in Spanish. These three versions are delicious served with tortilla chips, or as condiments along-side grilled fish, chicken, or pork.

　　

Ingredients

makes 2 1/2 cups

　　1 tablespoon vegetable oil, such as safflower, plus more for grill

　　4 ripe peaches (about 1 1/4 pounds), pitted and quartered

　　1/2 white onion, cut into 2 wedges

　　1 tablespoon chopped canned chipotle in adobo

　　1/2 teaspoon white-wine vinegar, plus more as needed

　　1 teaspoon sugar, plus more as needed

　　Coarse salt and freshly ground pepper

　　

Step 1

Heat grill (or grill pan) to high (see page 367 for instructions); lightly oil grates. Drizzle peaches and onion with the oil, and rub to coat. Grill until peaches and onion are lightly charred and peach skins begin to loosen, about 10 minutes, turning every few minutes. Let cool.

　　

Step 2

Peel peaches (discard skins) and cut into 1/2-inch pieces; finely chop onion. Combine in a bowl with remaining ingredients, and season with salt and pepper. Add more vinegar for a tangier taste, or more sugar for a sweeter flavor (this is important if peaches are not particularly sweet).

　　Everyday Food: Fresh Flavor Fast by Martha Stewart Living Magazine. Copyright © 2010 by Martha Stewart Living Magazine. Published by the Crown Publishing Group. All Rights Reserved.Martha Stewart Living magazine was first published in 1990. Over the years, more than two dozen books have been published by the magazine’s editors.Martha Stewart is the author of dozens of best-selling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the successful daily syndicated television show.