By February 16, 2012Published:
This salsa is a "seat-of-the-pants" affair, gathering what fresh ingredients are available and chopping them all up together. It happens that mid-summer through early fall are the seasons when all of the ingredients in this recipe are available as delicious, fresh produce, most of it grown here at Spring Ledge Farm. Even the quantities listed are subject to change, and the salsa always turns out great. Feel free to add more pepper or tomato, more cilantro or another piece of fruit like the peaches. The time needed to prepare this dish is only dictated by how fast you can chop! I've also used this salsa as a topping on fish or chicken dishes, almost like a chutney. It keeps well in the fridge in a sealed container, always at the ready for snacks.
- 6 Spring Ledge tomatoes chopped
- 1 Spring Ledge green pepper chopped
- 1 Spring Ledge tomatillo chopped
- 1 yellow or red pepper chopped
- 6 cloves Spring Ledge garlic minced
- 2 ears Spring Ledge sweet corn cut from cob
- 1 large Spring Ledge onion
- 1 bunch Spring Ledge cilantro finely chopped
- 2 peaches
- 1 lemon squeeze for juice
- to taste salt
- Chop all of these up with the following in mind...if you want a very hot salsa, use the hot pepper - seeds and all. For a milder salsa, remove the seeds from the hot pepper or omit the hot pepper entirely.
- The sweet corn can be shaved off the cob, mixing the raw kernels into the salsa. Or you can shave off the kernels and roast them before adding to the salsa.
- For a chunky salsa, leave as is. For a smoother textured salsa, take a third of the chunky salsa and puree, then add back to the bowl. Mix well.
- Enjoy with your favorite chips.
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