Ripe, juicy peaches are in season right now and this salsa is great to show off this wonderful fruit.
Roasted Corn and Peach Salsa
Roasted Corn, Peach and Tomato Salsa
Rated 5.0 stars by 1 users
Category
Appetizer
Prep Time
20 minutes
Grilled corn off the cob, sweet peaches, and ripe tomatoes combine perfectly in this summer salsa. For those that like things on the mild side, Persian Lime EVOO can be used. For those that like a little kick, Citrus Habanero EVOO or Southwest Lime are the best!
Author:Tara Bruner
Ingredients
-
1 grilled/roasted corn on the cob
-
1 cup peaches, chopped
-
1 cup tomato diced
-
1/4 cup red onion, finely diced
-
1 small garlic clove, crushed & finely chopped
-
3 tablespoons fresh cilantro, roughly chopped
-
¼ cup Extra Virgin Olive Oil
-
1 tablespoon White Peach Balsamic Vinegar
-
½ teaspoon fine sea salt
-
½ teaspoon freshly ground pepper
-
1-2 TBS green onions, sliced thin for garnish
Directions
Slice the corn kernels off the cob. If still hot, let cool while chopping the rest of the ingredients. Place all ingredients in a large mixing bowl and gently stir until evenly mixed. This makes a salsa with no heat. To add heat, replace the EVOO/Persian Lime EVOO with Roasted Chili, Southwest Lime, or Citrus Habanero infused olive oils. Transfer to the desired serving bowl, add chips, and dig in!