Inspired by two of my favorite foods from Georgia, this grilled peach and vidalia onion salsa is great by itself, stirred into guac or on a salad.
4 firm-ripe peaches
1 sweet onion, preferably Vidalia
1-2 teaspoons extra-virgin olive oil
1 jalapeno, seeded and minced
Juice of 1 lime
2-3 tablespoons fresh basil, chopped