Grilled-Peach Salsa

• 1 tablespoon vegetable oil, such as safflower, plus more for grill
• 4 ripe peaches (about 1 1/4 pounds), pitted and quartered
• 1/2 white onion, cut into 2 wedges
• 1 tablespoon chopped canned chipotle in adobo
• 1/2 teaspoon white-wine vinegar, plus more as needed
• 1 teaspoon sugar, plus more as needed
• Coarse salt and freshly ground pepper

1. Heat grill (or grill pan) to high (see page 367 for instructions); lightly oil grates.
2. Drizzle peaches and onion with the oil, and rub to coat.
3. Grill until peaches and onion are lightly charred and peach skins begin to loosen, about 10 minutes, turning every few minutes.
4. Let cool.
5. Peel peaches (discard skins) and cut into 1/2-inch pieces; finely chop onion.
6. Combine in a bowl with remaining ingredients, and season with salt and pepper.
7. Add more vinegar for a tangier taste, or more sugar for a sweeter flavor (this is important if peaches are not particularly sweet).

vegetable oil, peaches, white onion, whitewine vinegar, sugar, salt

Taken from www.epicurious.com/recipes/food/views/grilled-peach-salsa-387897 (may not work)