Summer salsa. I like to put fruit in mine. Whether it’s for dipping chips or topping my tacos, I always put fruit in my summer salsas.
And even more exciting is how many great things there are to work with right now. Your salsa can be super fresh and local right now. We are picking our homegrown corn, tomatoes, peppers and much more. The green onions are coming from Ohio, peaches from Chambersburg – it’s a great time of year!
Are you growing your own basil? If so, I hope it looks like this! If not, we still have basil plants (and a few other herbs) available at the market.
I’m the worst at peeling peaches. I always take too much of the peach off when I try to get the skin off. If I’m feeling extra motivated, I’ll put the peaches in hot water to loosen the skin. But that rarely happens so I just eat the skins on their own so I don’t waste all that extra peach. Or sometimes I eat them with ice cream ;)
And what’s better than a 15 minute dish? Nothing. Chop, mix and serve. Am I’m serious about putting this on your tacos. You can make a seriously awesome meal in a very short time. Just grill some meat or fish and serve on taco shells.
Corn and Peach Salsa
- Total Time 15 minutes
3 medium peaches, ripe but firm, peeled and diced
1 cup corn, raw and removed from ear
1 large tomato, diced
2 green onions, thinly sliced
2 jalapeno peppers, diced (optional)
6 basil leaves, chopped
Juice of 1 lemon
Salt and pepper to taste