This salsa tastes like the best of late summer with ripe peaches, crunchy corn kernels, lip-puckering tomatillos, and spicy jalapeño. Peaches are a great swap for a similar texture to tomatoes and you won’t be able to get enough of the sweet heat of this salsa!
Ingredients:
1 1/2 pounds firm, fresh peaches, peeled and cut in 1/2-inch dice
1 ear sweet corn, steamed for 2 minutes, kernels cut from cob (if very fresh, do not steam corn)
1 medium, fresh, roasted poblano chile, cleaned and finely diced
1 large or 2 small fresh, roasted jalapeño peppers, cleaned and finely diced
1 fresh, roasted red bell pepper, cleaned and cut in thin, 1-inch strips to equal 3 tablespoons
5 green onions, cleaned and sliced thinly, some white included
1 medium tomatillo, husk removed, washed and finely diced
2-3 tablespoons chopped, fresh cilantro (or more to taste)
2 ounces fresh lime juice
A pinch of salt and black pepper
Combine all ingredients in a medium nonreactive mixing bowl and toss to mix well. Cover and place in the refrigerator for at least 2 hours to let flavors blend. Bring to room temperature before serving. This recipe serves 6 or 7 as a side dish.
— From Jerry Till, Crescent City Farmers’ Market (New Orleans)
Cook’s Note: I halved this recipe, and it made plenty of salsa. I had about a quarter cup set aside from what was in the photos. If you don’t like jalapeños or want more heat, try making it with roasted serranos or green chile. I roasted all of the peppers on broil in my oven at home, placed them in a plastic bag to cool and loosen the skins, peeled them, removed the seeds, and sliced them up for the salsa.
Photos by Alison Penn.Â
Locally sourced ingredients from Desert Spoon Food Hub CSA in El Paso, TX
- White peaches
- Yellow Elberta peaches
- Colorado sweet corn
- Poblano
- Jalapeño
Locally grown ingredients from La Semilla Farm Fresh CSA in Anthony, NM
- Green Onions from Anthony Youth Farm
- Tomatillo from Bodega Loya
Chip from El Indio Tortilla & Mexicatessen in Las Cruces, NM
