A Summery side dish to serve with your barbecued meats, whether it’s seafood, chicken, lamb or even just corn chips. This salsa can be tailored to your taste buds, leave the chilli seeds in for an extra heat kick or add extra lime for a zesty tang.
Prepare the barbecue for direct cooking over medium-high heat (200°C to 260°C). Cut the cheeks from the mango. Brush the mango cheeks and peach halves with olive oil.
Grill the chilli, whole, for 6 to 8 minutes, with the lid closed, over direct medium-high heat, turning halfway, or until the chilli has blackened and blistered. Grill the mango and peach halves, cut side down over direct medium-high heat, with the lid closed for 3 to 4 minutes, or until caramelised.
Once cooked, remove the chilli, mango and peaches from the barbecue.
Peel the blackened skin off the chilli, cut in half lengthwise and remove the seeds if desired, finely chop the flesh. Using a paring knife, peel the skin off the mango cheeks and peach halves, finely dice.
In a medium bowl, mix together the chopped chilli, diced mango, diced peaches, shallot, coriander, lime juice. Season with salt and pepper to taste.
Serve immediately or refrigerate up to 24 hours and bring to room temperature before serving.