IT'S THE MIDDLE OF JULY AND WE ARE SMACK DAB IN PEACH AND CORN SEASON. THERE IS NO BETTER TIME FOR PRODUCE AND ANY CHANCE I GET I TRY TO USE SEASONAL INGREDIENTS AT THE FIREHOUSE. FOR "TACO TUESDAY" I DECIDED TO MAKE A SALSA USING FRESH LOCAL PEACHES AND CORN, WITH SOME PICKLED ONIONS AND FRESH JALAPENOS TO BALANCE IT OUT WITH ACIDITY AND HEAT. THIS SALSA WOULD BE GREAT OVER FISH, GRILLED PORK TENDERLOIN, FLANK STEAK....PRETTY MUCH ANYTHING THAT NEEDS A FRESH KICK IN THE ASS!
PEACH-GRILLED CORN SALSA
Makes about 2 cups
INGREDIENTS:
- 4 RIPE PEACHES, pitted and chopped
- 1 SMALL RED ONION, pickled (see recipe below)
- 1/2-1 JALAPENO, seeded and diced (adjust to liking)
- 3 EARS OF CORN, grill and cut off kernels
- 2 LIMES, zest and juice
- 1/2 BUNCH OF CILANTRO, rough chopped
- 1 TBS. EVOO
- SALT, to taste
Combine all ingredients in a bowl, taste and adjust seasoning
Pickled Red Onions
- ½ Cup of Cider Vinegar
- 1 Tbs. Sugar
- 1 Tbs. Salt
- 1 Cup of Water
- 1 Red Onion, sliced thin
Dissolve sugar and salt in water and vinegar. Place onions in a jar or bowl, cover with pickling liquid and place in fridge until cool.