Instructions

1. Slice peaches into quarters, cutting around the pit in the middle. Brush cut sides with olive oil and season with salt.
2. Set a grill pan over medium-high heat. Once surface is hot, set the peaches on top, flesh side down. Sear until grill marks form, about 3 minutes. For crosshatch grill marks, rotate peaches 90 degrees and cook until the second set of grill marks form.
3. If your peaches are very firm, you can flip the peaches and cook on the skin side for 2-3 minutes as well. However, if your peaches are already quite soft, skip cooking the skin side in order to keep a firm enough texture. Transfer cooked peaches to a plate and let cool.
4. To build the salsa, combine diced jalapeño, shallot, cilantro, olive oil and vinegar in a small bowl. Once peaches are cool enough to handle, cut into a small dice. Toss with the other ingredients, then season with salt and pepper to taste. Serve or refrigerate for later.