Craft beer infused grilled bratwurst is topped with the most amazing spicy peach salsa, made with habanero and jalapeño peppers. Grill one up today!
Tired of the same old toppings for your grilled bratwurst? This spicy peach salsa (made with two types of peppers) is the perfect topping for an ultra flavorful beer brat from Smithfield!
This is a sponsored post written by me on behalf of Smithfield Yuengling Traditional Lager Bratwursts. As always, all opinions here are my own.
Like most people, we get tired of the same old toppings on our brats, so this time around, I decided to pair our Smithfield Yuengling Traditional Lager Bratwursts with a bright and fresh peach salsa with some heat from a habanero/jalapeno pepper combo!
Both Smithfield and Yuengling have a reputation for craftsmanship and heritage, and they’ve combined to bring you the best beer brats around. The full-bodied amber beer pairs SO well with the rich, quality pork from Smithfield.
If you live on the East Coast or close to it, you’ve probably heard of (or enjoyed a time or two), Yuengling beer. They have the country’s oldest brewery and a fantastic craftsmanship, which makes them a perfect partner for Smithfield.
I don’t know about you guys, but we actually tend to have more cookouts as summer winds down, than we do in the beginning! Maybe it’s the realization that summer is on the way out, so we have to grab every last chance… but I know we’ll be having a few more big cookouts and brats are always on the menu.
So let’s talk about this topping. I know putting peaches on a brat might feel weird. You know, I thought so too…. until I tried it. The combination of the rich beer brat with the fresh sweet heat from the spicy salsa is just mouthwatering!!
If you really want to go all out, add some fresh purple cabbage to your bun before the brat, then top the brat with the salsa. Then you’ll have all the great flavors, plus the great texture from the cabbage!
At the very least, make sure you make some extra of the salsa, so you can keep it on hand for some tortilla chips… because you’ll love that sweet heat flavor!! If you’re worried about there being TOO much heat, I have some tips for you.
To reduce the spiciness of the peach salsa:
- Use either habanero OR jalapeño peppers, not both (make sure to take out the ribs and seeds)
- Use just a jalapeño (and make sure you take out the ribs and seeds)
- Use half the amount of jalapeño and use a green, red or orange bell pepper for the rest
- For zero heat at all, use all bell peppers (I think this may be too sweet, but it’s an option)
This is a sponsored post written by me on behalf of Smithfield Yuengling Traditional Lager Bratwursts.
Did you make this? Be sure to leave a review below and tag me @the_chunky_chef on Facebook and Instagram!
SPICY PEACH SALSA:
- 4 ripe peaches, diced
- 3 Tbsp finely diced red onion
- 2 Tbsp minced fresh cilantro
- 1 Tbsp fresh lime juice
- 1 tsp granulated sugar
- 1 tsp orange zest (optional)
- 1 tsp minced fresh habanero pepper (remove ribs and seeds from pepper)
- 1 tsp minced fresh jalapeño pepper (remove ribs and seeds from pepper)
- 1/2 tsp kosher salt
- pinch of black pepper
- 6 hot dog or brat buns of your choice toasted if desired
- 6 Smithfield Yuengling Traditional Lager Bratwursts
- 1 cup finely shredded purple cabbage (fresh) (optional)
- Combine all peach salsa ingredients in a small mixing bowl, stirring to combine well. Let sit while you prepare the bratwursts. You can refrigerate it, or keep it at room temperature.
- Heat gas or charcoal grill to MED-LOW. Grill brats 15-20 minutes, turning frequently to prevent burning and uneven cooking.
- Serve brats topped with spicy peach salsa and a bit of purple cabbage in the bun if desired.
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The Chunky Chef is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.