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  • Find a Market
  • Find a Market
  • Cook & Eat
    • What’s In Season?
    • Recipes
    • Learn
    • Meet Growers
    • CSA Listings
    • Albuquerque Journal
    • Shopping Tips
  • Farm & Ranch
    • Resources
    • Join
  • Food Assistance
    • Double Up Food Bucks (DUFB)
    • Supplemental Nutrition Assistance Program (SNAP)
    • Women, Infant, Children Farmers’ Market Nutrition Program (WIC/Senior FMNP)
    • Fruit and Vegetable Prescription Program (FVRx)
  • Connect
    • Newsletter
    • Donate
    • Find A Market
    • Get Texts
  • About NMFMA
    • Contact
    • Our Work
    • Grant Recipients
    • Board & Staff
    • Partners
    • In the Press
    • Bylaws
    • Employment

Corn & Peach Salsa

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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 green 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)

© 2021 The New Mexico Farmers' Marketing Association, a 501(c)3 non-profit organization, supports New Mexico farmers, families and communities by providing public education, food access programs, technical assistance, and advocacy.