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Jalapeño Peach Skewers with Avocado Crema
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Photography by Haley Hazell for Edible San Diego
Ingredients
Serves 4
SKEWERS
- 2 peaches or nectarines, pitted and cut into 1” wedges
- 1 red onion, cut into ½” wedges
- 2 jalapeños, cut in half or into thirds, seeds removed
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon kosher salt
AVOCADO CREMA
- 1 medium avocado, pitted and peeled
- ½ cup fresh cilantro, plus more to garnish
- 1 garlic clove
- ¼ cup Greek yogurt
- ½ teaspoon kosher salt
- Juice of one lime
Instructions
- Heat grill to high heat.
- Make the skewers by combining the ingredients in a medium-sized bowl and tossing to coat. Prepare skewers by alternating pieces of peaches, jalapeños, and onions. Place skewers on the grill, flip after 4 minutes, and grill until onions and jalapeños are tender and charred, about 4 minutes more.
- To make the crema, place all ingredients in the bowl of a food processor fitted with a blade attachment and process until smooth, stopping and scraping down the sides of the bowl with a rubber spatula as needed. Add water slowly, up to about ½ cup, until you reach the desired consistency.
- To serve, drizzle crema on a platter and top with grilled skewers and fresh cilantro. Serve with extra crema on the side.
Haley Hazell
As a freelance food stylist, visual designer and recipe developer, for Haley it is all about balance – balancing careers, tastes and textures. Haley attended culinary school at San Francisco Cooking School and recently relocated to San Diego, where she is getting to know this amazing county one taco shop at a time. She loves to cook and eat with the seasons, letting the amazing peak produce from her local farmers market inspire her recipe writing. To her, simple and delicious recipes start with quality ingredients and end with full bellies and plates licked clean. You can follow her work on Instagram at @haley.hazell
