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Corn and Peach Salsa




Source of Recipe


Jerry Till


List of Ingredients




1 1/2 lbs. firm, fresh Louisiana peaches, peeled and cut in 1/4 inch dice
1 ear Louisiana sweet corn, steamed for 2 minutes then 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 jalapeno peppers, cleaned and finely diced
One 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

Recipe



Combine all ingredients in a medium non-reactive 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.
Serve with tortilla chips or as an accompaniment to pork, poultry and fish dishes.
This recipe serves 6 or 7 as a side dish.