Pico de gallo gets a summery makeover.

Swap tomato for peach and you get a sweet and savory accent that goes great with these Crispy Pork Tostadas, or any other savory taco you feel like whipping up.

Grilled Peach Pico

Renders 4-5 servings

1 whole grilled yellow peach, approx 1/2 cup diced (2-3 large rounds of fresh pineapple or mango also works, depending on season and availability)
2-3 large rounds yellow or spanish onion, grilled then diced, approx 1/4 cup
Pinch of coarse kosher salt, adjust to taste

This take on pico de gallo could not be simpler. Make extra if you want and keep in the fridge, up to 3 days.

Rinse 1 yellow peach and cut down the middle, removing the pit. If you can’t find peaches in season, use 2-3 large pieces of fresh mango or pineapple.

From your onion, cut 1-2 large rounds, choosing larger middle pieces.

For both onion and fruit, you want large flat rounds that will allow the greatest possible surface area in contact with the grill surface.

On a grill or on my favorite Lodge cast iron grill pan, place peach cut-side down and onion rounds, allowing them to char well and then turning over to char on the other side. If you don’t have access to a grill or cast iron grill, you can use a regular cast iron pan or use a baking sheet with a wire rack and place in the oven under the hi broil setting, blistering the ingredients evenly all over.

Once everything is finished grilling, place aside until cool enough to handle.

Dice peach and onion and mix in a bowl, with a pinch of coarse kosher sea salt.