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by Susan Greeley, MS, RDN

Summer grilling is in full swing, as gardens are bursting with fresh fruits and vegetables that make eating seasonal, local foods a “no brainer” that can actually be good for our brains by supporting a healthy gut microbiome. Try this simple salsa that can be eaten with a main course or even made into a dessert!


  • 4 peaches
  • 1 vidalia onion
  • 2 poblano peppers
  • 1 Tsp salt
  • 2 sprigs fresh rosemary
  • 2 Tb balsamic vinegar
  • 1 Tb brown sugar



  1. Wash the peaches and cut in small chunks, removing pits.
  2. Peel the onion and chop in small chunks and add to peaches.
  3. Wash the poblano peppers, cut off stems and remove all seeds, then slice in small pieces.
  4. Light/heat grill.
  5. Combine chopped peaches, onion, peppers and pour onto large sheet of aluminum foil (large enough to then fold over and close). Sprinkle with salt and add rosemary sprigs.
  6. Fold foil over peach mixture to close and then place on grill over medium heat (low/medium flame.) Allow to cook on grill for 30 minutes, then open up and drizzle vinegar and sprinkle sugar. Close it again and allow to cook for 5 more minutes over low heat/flame, until all is soft and juicy.

Serve over or with grilled pork loin or chicken or even on top of ice cream as a sweet and spicy summer dessert!

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