2 large peaches, cut in half and pitted
Canola oil, for brushing peaches
1 pound assorted tomatoes, such as green, pink, yellow and red, preferably oxhearts, selected for variation in color; cored, seeded and finely chopped
2 jalapeno or serrano chili peppers, minced (one with seeds if using jalapeno, no seeds if using serrano)
1/2 large red onion, finely chopped (about 1 cup)
Leaves from 10 stems of cilantro, finely chopped
Flesh of 1 medium Hass avocado, cut into very small pieces
Salt, to taste
Heat a grill pan over medium-high heat. Brush the peach halves all over with the oil, then place them, cut sides down, on pan and cook for about 4 minutes or until slightly charred. Turn peach halves over and cook for 3 minutes, until slightly charred on skin side. Transfer to a cutting board and finely chop, discarding skins if desired, then place in a large mixing bowl.
Add the tomatoes, chili peppers, onion, cilantro and avocado to bowl, and stir to mix well. Cover closely with plastic wrap so that it directly touches surface. Refrigerate for 6 hours and up to 2 days.
Before serving, use a fork to mash slightly, if desired, then season with the salt, to taste.
Makes 4 1/2 cups.
— Recipe adapted from Raymundo Guadarrama, lead line cook at Gotham Bar and Grill in New York.