First Meat in the median supper club, peach salsa

I know what your thinking and NO that is not a typo, we really do mean "meat" in the median.  The theme of this supper club was, well yup you guessed it, Meat.  And with our meat we all met in the grassy median outside a friends house.  A huge shout out to Neil and Emily for thinking up this genius idea, it was an absolute blast.  We brought chicken apple brats to stick with the meat theme and then I made grilled peach salsa to accompany them.  What great food we had at this BBQ.  If you are wondering what supper club is, well it is a group of our friends that get together every week (or try to at least) and have a themed pot luck dinner.  Next week is our week and we are attempting an open fire cookout and possible campout...cross your fingers!
So I have failed again as far as getting a picture at supper club, I will NOT forget my camera next time, and I can promise that since it will be here at our place. :)  Anyway this salsa was AMAZING, kind of time consuming as far as salsas go, but totally worth it.  I doubled the recipe, but it makes a lot as is so unless you're serving a lot of people you wouldn't need to.  Try this one, its such an awesome refreshing twist to salsa.

Grilled Peach Salsa

1 T olive oil

4 ripe peaches, pitted and quartered

1/2 white onion, cut into 2 wedges

1 T chopped canned chipotle in adobo

1/2 tsp white wine vinegar

1 tsp sugar

S&P

Heat grill to high.  Lightly oil grates, to keep the fruit from sticking.  Drizzle peaches and onion with oil and rub to coat.  Grill until the peaches and onion are lightly charred and peach skins begin to loosen, about 10 min.  Make sure to turn every few minutes.  Let cool.

Peel peaches and cut into 1/2 in pieces; finely chop onion.  Combine in a bowl with remaining ingredients, and season with salt and pepper.  Add more vinegar fora  tangier taste, or more sugar for a sweeter flavor.

Logan Rating: ***