Fresh, local peaches are drizzled with olive oil and sprinkled with fennel seed before being grilled until lightly blistered and caramelized.  Cooled, chopped and mixed with diced red onion, sliced Serrano peppers and fresh cilantro..

Grilled Peach Salsa (inspired by a recipe by Vivian Henoch)

3 fresh peaches
2 tablespoons olive oil, divided
2 teaspoons fennel seed (or 1 teaspoon fennel pollen)
2 Serrano peppers, thinly sliced
1/4 cup fresh cilantro, chopped
1/3 cup red onion, chopped
1-2 cloves garlic, minced
1 tablespoon freshly-squeezed lime juice
1 teaspoon red wine vinegar
fine sea salt

Plunge fresh peaches into boiling water for about 1-1/2 minutes to loosen the skin, then chill in a bowl of ice water.  Peel or rub the skin from the peaches, split them in half and remove the pit.  Blot the peaches dry, then lightly rub with olive and sprinkle with fennel seed.  Grill the peaches until slightly blistered and caramelized, about 2 minutes per side.  Transfer to cutting board and allow to cool enough to handle.

Cut the peaches into 1/2 inch dice and combine with1 tablespoon of olive oil and the remaining ingredients (except salt) in a non-reactive bowl.  Cover and refrigerate 1 hour.  Remove from refrigerator, season to taste with salt and serve.