Chips and salsa.  It’s a staple at most parties, gatherings, festivities, BBQ’s, potlucks, etc… Sure, you can buy a jar at the store, you’ll even have a bazillion brands and flavors to chose from.  Surely you can find SOMETHING that fits your taste prefence… Unless you’re me.  I still have yet to find a storebought salsa I truly LOVE.  And I’m ok with that.  Why force myself to love a food I didn’t make at home or that isn’t fresh?

When you make it at home you can also customize it to your liking.  Adding more or less heat, sugar, salt, etc…  I love a fruity mild salsa.  My husband hates it.  See, there’s no pleasing everyone.

I used fresh fruit in this salsa, BUT, if you can’t find fresh pineapple and peach, you know what?  Just use the stuff from a can (or a jar).  Roasting fresh pineapple and peach really bring out the sweetness in them, but it isn’t 100% essential.  In the end, it’s the combination of the sweet fruit, crunchy vegetables, and kick from the jalapeno that really makes this salsa a delicious appetizer.  Or meal.  In fact, last night for dinner, we had chips, salsa and guacamole as our meal.  And I might have it again today for lunch.  I mean, salsa is basically just a salad served on a salty chip.  Justification.  It’s a beautiful thing.



Grilled Pineapple Peach Salsa

Grilled Pineapple Peach Salsa


  • 1/2 pineapple, cored, peeled and cut into 1/4-inch slices
  • 2 peaches, peeled and cut into 1/4 inch slices
  • 1-2 tbsp honey
  • 2 tbsp lime juice
  • 1/4 cup chopped cilantro leaves
  • 1 jalapeno, seeded, minced (leave some seeds if you like it hot)
  • 1/2 red onion, diced
  • 1/2 red bell pepper, diced


Heat grill on high.

Place pineapple and peach slices on the grill for about 1 minute or until you get some grill marks on the fruit. Remove from the grill and set aside to cool.

In a blender combine honey, lime juice, cilantro and add salt to taste. Add remaining ingredients and pulse a few times until it’s the chunkiness you like. Pour into a jar or bowl and chill until serving.

Can be stored up to 1 week in the fridge.