Grilled Peach Salsa

Grilled Peach Salsa_Annas Kitchen (4)_edited.jpg

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.

Print This Article

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.


Tuscan Melon and Serrano Ham

Tuscan Melon And Serrano Ham

Hosting friends this weekend? Here's a simple appetizer recipe you'll want to master: this classic pairing of sweet and salty gets a flavor upgrade with our Fondo di Toscana® Lemon Oil. If you don't have this particular Lemon Oil on hand, simply use what's in your pantry. 

Tuscan Melon And Serrano Ham
Tuscan Melon And Serrano Ham

Tuscan Melon and Serrano Ham


1 Tuscan Melon  /  peeled and seeded 

Fondo di Toscana® Lemon Oil  /  to taste 

8 Slices of Serrano Ham

Jansal Valley® Heirloom Tomato Salt (or Sea Salt)  /  to taste 

½ Cup Créme Fraîche

½ Cup Micro Arugula or Dijon Greens



Slice Tuscan Melon into wedges and toss in Lemon Oil. Grill wedges over high heat until charred. Remove from grill and let cool. Wrap each wedge with a slice of the Serrano Ham.

Season micro greens with the Heirloom Tomato Salt.

Plate each melon wedge on a serving dish and top with Créme Fraîche.

Finish with micro greens and a drizzle of Lemon Oil.