There are a few things in Colorado that signify to me that the summer harvest is in full swing: Olathe sweet corn, plums on my front trees, and juicy Palisade peaches. I was lucky enough to be gifted a full box of peaches this week by a friend, so I’ve been using them in just about every way I can, including just eating them for breakfast and snacks. This easy salsa recipe is delicious on seared tuna, pork tenderloin, or with brie cheese on crackers.Be sure to use really sweet peaches – or substitute ripe mangos in place – and avocados that are just barely soft to the touch so they don’t disintegrate into the salsa. If you’re not a fan of ginger, leave it out, or if you are a fan, feel free to amp up the taste with some extra fresh ginger. Happy harvesting!
- 2 large peaches, peeled and diced small
- 1 ear of corn, kernels cut from the cob
- 1 red or orange bell pepper, diced small
- 1 avocado, diced small
- 1-2 small jalapenos, seeded and minced
- ½ red onion, diced small
- 2-3 tablespoons freshly squeezed lime juice
- 1-2 tablespoons minced fresh ginger (optional)
- Salt and pepper, to taste
- Combine peaches, corn, pepper, avocado, jalapeno, and onion in a medium sized bowl. Add lime juice and ginger and stir gently to combine. Season with salt and pepper to taste. Allow salsa to sit for 30 minutes for flavors to meld before serving on seared tuna, pork tenderloin, or brie and crackers.