Recipe of the Week: Fresh Peach and Corn Salsa
Culinary whiz Heather Christo creates this refreshing snack
By Seattle magazine staff July 16, 2014
We featured Queen Anne-based entertaining expert Heather Christo’s clever and super crafty grilled cheese and soup bar in our January 2014 issue, and now we’re bringing you one of her ingenious recipes that’s just perfect for summer. How to make it? Read on.
Ingredients
3 fresh peaches, chopped
2 ears fresh corn kernels (raw), cut off the cob
1 jalapeno, minced
1 red chili, minced
3 green onions, thinly sliced
¼ cup cilantro, minced
2 tablespoons rice wine vinegar
1 tablespoon avocado oil (or olive oil)
Kosher salt to taste
Instructions
Mix everything together well in a medium sized bowl. Season to taste with kosher salt. Serve immediately or refrigerate until ready to use.
Preparation time: 10 minute(s)
Number of servings (yield): 8