Recipe: Grilled Peach and Red Bell Pepper Salsa

GRILLED PEACH AND RED BELL PEPPER SALSA

FOR THE HERB OIL:
1 Tbsp. plus 1 tsp. olive oil
1 Tbsp. plus 1 tsp. fresh basil, finely chopped
2 tsp. fresh mint, finely chopped
1 clove garlic, pressed
salt and pepper
FOR THE SALSA:
1 1/4 large peaches, firm but ripe, halved and pitted
1/3 cup bottled roasted red bell peppers, drained and cut into 1/2 inch pieces
2 tsp. cider vinegar

Prepare grill or turn on broiler.

Combine first 4 ingredients and salt and pepper to taste in a bowl.

Lightly brush cut side of peaches with half of the herb oil mixture.

Grill or broil peaches about 2 minutes on the cut side only until golden. Do not allow to burn. Transfer to a rack to cool.

Chop cooled peaches and combine with roasted red pepper and remaining herb oil mixture in a bowl. Season with salt and pepper to taste and toss.