Peach Green Chile Corn Salsa

Simple and fresh – This simple salsa is made primarily with fresh summer produce. It’s easy to make and comes together in about 15 minutes.

Sweet and spicy – This salsa is the perfect balance of sweet and spicy. The corn and peaches balance the heat of the green chiles.

Healthy – Fresh salsa is a delicious and healthy snack or appetizer, assuming you don’t eat an entire bag of tortilla chips with it.

Versatile – Not only is homemade salsa delicious with chips, but it can also be used as a topping for tacos, grilled fish, chicken, or steak. You can also serve it on it’s own as a side dish.

• Peaches – Fresh, ripe, juicy yellow peaches add the perfect sweet bite to the salsa.
• Green chiles – If you have access to fresh roasted green chiles use those, otherwise canned green chiles work.
• Corn – Grilled corn will give you the best flavor, but frozen fire roasted corn is a good alternative.
• Red onion – My favorite type of onion to use in fresh salsa.
• Cilantro – A must for salsa in my opinion. Fresh and adds so much flavor.
• Lime – Use fresh squeezed lime juice instead of bottled for the best lime flavor.
• Chili powder – American chili powder is generally mild, you can use a different type of chili powder if you want something spicier.
• Salt – Balances the sweetness and brings out all the flavors.

Grill the corn. Remove the husk and silk from the corn and spray or rub it with olive oil. Sprinkle with salt and grill it for about 8-10 minutes, rotating it every few minutes so cooks evenly.

Once the corn has cooled enough to handle, use a sharp knife to cut off the kernels.

• Swap green chilis for a jalapeño. Remove the seeds and finely dice it.
• If you don’t like cilantro, omit it.
• Grilled corn can be substituted with frozen fire roasted corn or regular frozen corn. Defrost it before adding it to the salsa.
• If yellow peaches aren’t available, white peaches or nectarines can be used instead. Just make sure they are ripe and sweet.

Honestly, I can just eat this peach salsa with a spoon and I’m happy, but the more common way would to be to eat it with tortilla chips.

It would also be delicious on top of these grilled salmon tacos, as a topping for carne asada or these southwest steak bowls.

If you prefer chicken, try serving the salsa on top of this chipotle lime grilled chicken.

The salsa will keep in an airtight container in the refrigerator for up to 3 days, although my guess is you’ll eat it all before then.

I don’t recommend freezing fresh salsa. The peaches will be soggy when they defrost and the flavor won’t be as fresh.

I recommend using fresh peaches for the best flavor and texture in this salsa. If you use frozen peaches, let them defrost before adding them in and drain off any excess liquid.

If using canned peaches make sure they are packed in natural juices and not sugar. Drain before using them.

Green chiles can be mild, medium, or spicy. Canned versions come in mild, which has no heat, and hot, which will give a spicy kick to whatever you are using them in.

If you live in the southwest, Hatch green chiles or Pueblo green chiles are available fresh roasted at many farmer’s markets and grocery stores in August. The heat level should be labeled on the bag or container.

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