Sweet Corn & Peach Salsa
Created by Chef Emily Petersonthegourmandandthepeasant.com
Course: Condiments & Sauces
Season(s): Summer, Fall
Ingredients
- 2 tablespoons grapeseed oil
- 1 teaspoon minced garlic
- 2 cups corn kernels, removed from cobs
- 1 cup diced green pepper
- salt & pepper
- 6 ripe peaches
- 1 pint cherry tomatoes, halved
- 1/2 cup sliced scallions
- 1/2 cup chopped fresh herbs (cilantro, parsley, dill, basil, or a mix)
- 1/4 cup extra virgin olive oil
- 3 tablespoons white wine vinegar
Instructions
Heat the oil in a skillet. Add the garlic, corn and green peppers. Season with salt and pepper. Sautee just until the pepper begins to soften, about 3 minutes. Turn off the heat.
Add the remaining ingredients and serve over grilled chicken, fish, pork or as a topping for tacos or salads.
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