Grilled Pork Roast with Peach Salsa

This chile pepper gets its name from its origin. In Spanish, serrano is an adjective meaning “from the mountains” which is where it originated-in the mountains of Hildalgo, Mexico. The serrano is normally about twice as hot as Jalapeno (about 10,000 to 15,000 Scoville units). It is the second most popular chile pepper in Mexico. This chile is used mostly for salsas but can also be used in soups, sauces, chili or stews. Try these as a hotter substitute for Jalapeno.

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Ingredients:

Roast:
1 rolled pork roast, about 2 lbs
2 tbsp honey
2 tbsp coarse ground mustard
2 tbsp melted butter

Salsa:
4 small, firm peaches, peeled and cut into chunks
1 tiny purple onion, chopped
1 small tomato, seeded and chopped
1 bunch cilantro leaves, chopped
1 bunch mint leaves, chopped
2-3 tbsp lime juice
1 serrano chilli, seeded and chopped
1 tbsp sugar

Instructions:

For the roast:
Mix the honey, mustard and butter together, then poke the roast all over with a sharp knife and slather with the honey mixture, setting some aside for basting. Refrigerate for at least 2 hours.

Grill the roast off flame at 400 F, top down for 1 3/4 – 2 hours, occasionally basting with reserved honey mustard mixture.

For the salsa:
Mix all ingredients together and refrigerate until ready to use.

From cookinginsens.wordpress.com