Thursday, August 02, 2007

Summer Corn&Peach Salsa

Tomoates, peaches and corn are perfect locally-grown summer treats. We're eating sweet, beautiful sungold cherry tomatoes in our garden, and peaches and corn from the New York City Greenmarket--a gracious gift from Toigo Farms, who sell on Sundays at Tompkins Square (on 9th and Avenue A). The best part of this salsa is the color, which is a good indication of how many vitamins it has!

2 ears fresh corn, husked
1 cup (or more) fresh sungold cherry tomatoes
1 large red onion, chopped
1 large fresh peach (or more), chopped
2 fresh colorful bell peppers, deseeded
1-2 garlic cloves, to taste
salt and pepper, if desired
(optional) 1 small green chile pepper, seeds removed

1. If your corn is particularly farm-fresh, you can just cut it off the cob and set the kernals aside. If not, bring water to a boil, cook five minutes, drain & cool, and remove kernals.
2. Wash the sungold tomatoes and cut them into quarters. Set aside with corn.
3. In a food processor, pulse tomatoes, peach, bell peppers, garlic cloves, and optional chile pepper.
4. Mix in with corn and sungold tomatoes. Add salt and pepper to serve.

This dish will keep up to a week in the fridge, but keep your eye on how soft the fruit is getting--this salsa can "turn" quickly! I like having it fresh, so I'd rather "halve" the recipe for smaller portions than trying to save it.