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)
