A quick, simple recipe utilizing all of New Jersey’s favorite summer produce: tomatoes, peaches, and corn. Easily adjusted to suit your fancy in terms of sweet/spicy. A favorite in my house, where the saying goes ‘the spicier the better,’ and this salsa has the taste of sweet peaches in the background.
Original recipe makes 16 servings
Ingredients
2 ears fresh corn, husked
1 large fresh tomato, chopped
1 large fresh peach, pitted and chopped
1 red onion, chopped
6 pepperoncini peppers, chopped
1 tablespoon green chile pepper, chopped
garlic salt to taste
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PREP
15 mins
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COOK
5 mins
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READY IN
20 mins
Directions
- Bring a large pot of water to a boil. Boil the corn 5 minutes, or until kernels are tender. Drain corn, cool, and cut kernels from cob.
- In a food processor, pulse the tomato, peach, red onion, pepperoncini peppers, green chile pepper, and garlic salt until chunky. Transfer to a bowl, and mix in the corn.
Nutrition
Calories: 19 kcal
Carbohydrates: 4.1 g
Cholesterol: 0 mg
Fat: 0.2 g
Fiber: 0.7 g
Protein: 0.6 g
Sodium: 245 mg