Grilled Peach Salsa

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This taco Tuesday, we’re holding on to the last few bites of summer with a grilled peach salsa. This recipe features Anna’s Kitchen Peach Jalapeño Shrub, which doubles as a delicious margarita mix with a recipe conveniently on the bottle. Cheers!


Grilled Peach Salsa



¼ C Anna’s Kitchen Peach Jalapeno Shrub

4 Yellow Peaches / halved / pitted

½ C Red Onion / diced

1 Yellow Bell Pepper / seeded / diced

2 Heirloom Tomatoes / diced

2 T Fresh Cilantro / minced



Preheat the grill to medium-high heat. Lightly oil the cut side of the peaches, and place them on the grill. Grill for 5-6 minutes, or until the peaches no longer stick to the grates and have deep grill marks. Remove, and set aside to cool.

Prepare the remaining ingredients, and toss them with the shrub in a mixing bowl. Once the peaches have cooled, dice them, and toss them with the remaining ingredients. Season to taste with salt and pepper, and serve.

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Yellow Pepper Bruschetta

Yellow Pepper Bruschetta

When it comes to small bites, a simple bruschetta never gets old. In this recipe we swap out the tomato for yellow pepper and the drizzle of tangerine honey adds a touch sweetness. Great on toasted baguette slices or crackers. 

Yellow pepper bruschetta


3 Yellow Bell Peppers

½ Red Onion

1 Tbs Jansal Valley Tangerine Honey

1 tsp Jansal Valley Olive Oil

1 tsp Red Wine Vinegar

2 oz Fresh Parsley

S & P to taste

Optional: Jalapeños / finely chopped



Finely chop the peppers and red onion and combine in a mixing bowl. Add the honey, oil, and vinegar to the pepper mix.

Chop the parsley and use as a garnish for the bruschetta. Season to taste with salt and pepper.

For a spicier version, add finely chopped jalapenos.