Georgia on my Rind--Pork and more sauce
Grilled peach halves and grilled vidallia onion slices... must be vidallia
First cut the peach halves and onion slices (about 1/4 inch thick) and coat with olive oil. Roast on the grill, not over high flame, because you don't want too much char to make your sauce dark. Top rack, lid shut roasting, or indirect, works. Flip onions once. Take all off when soft. Pop in a blender with rice wine vinegar, sea salt, a lemon squeeze. Pulse until like chunky salsa.
Next dice up some of the leftover onion and jalapenos (or pepper of choice), and tear or cut (kitchen scissors) 3 basil leaves into small pieces. Stir this "pico" type mixture into the salsa for your heat, crunch, and freshness.
When still warn, serve on top of pork chops, as a chicken drum or wing dip, on tacos, etc. When chilled serve with tortilla chips and as salad dressing by adding a little more vinegar (with grilled chicken, corn, etc.).