Colorado salsa- so called because it’s a celebration of Colorado’s quintessential fall crops: peaches, green chiles, and sweet corn.
Being as I’m basically the state’s cheerleader, it’s tempting to pontificate on my feelings about Colorado. I love every part of it, even the parts that aren’t so lovable. And I extra love recipes that remind me of how much I love this state. This is one of them.
The green chiles referred to in this recipe are Hatch or Pueblo green chiles. Technically, these are the same type of chiles, but the Pueblo ones are grown in Colorado (and are thus named because they’re grown near the city of Pueblo). Hatch peppers come from New Mexico. The different growing climates cause the chiles to have some slightly different characteristics, but either one will work just fine in this recipe. You can find more information about these peppers here.
Before I moved to the fair state of Colorado, I was unaware of its incredible peach situation. The Georgia peach was always the standard of excellence in my life. But… Palisade peaches knock them out of the water (sorry, guys). They’re only available for about 3 magical weeks of the year and they’re so good that I don’t mess with any other peaches at any other time. I do like to slice enough to fill a gallon bag and freeze them to extend the season just a little longer. But even those will only last a couple weeks before I eat them up.
In that vein, there’s a perfect week where these three crops- corn, green chiles, and peaches- are at the height of freshness and deliciousness. This Colorado salsa highlights those three things and every bite just feels like home. But if you miss that perfect week, fear not! I have made it with frozen peaches and green chiles and it still turns out great.
The one thing I wouldn’t compromise on is the corn. Frozen corn from a bag lacks the sweetness and crunch that fresh corn has, which is a key part of this recipe. Any sweet corn will work (and at this point in human history all corn is basically just sugar kernals) but if you can get ahold of some of Colorado’s Olathe sweet corn, you can really complete the perfect trifecta of this recipe.
And don’t forget the lime juice! It’s the glue that brings everything together.
This recipe makes about 5 cups of salsa- which is a lot if you’re not a monster like I am. Fortunately, I recently discovered that you can actually freeze salsa. I usually put mine in a mason jar, but you can use a plastic bag as well. When you’re ready for it, let it defrost on the counter at room temperature. Your salsa won’t be quite as vibrantly colored and perhaps just a little softer but will still be delicious!
Colorado Salsa
Ingredients
- 1 tbsp ghee or butter
- 2 ears Olathe sweet corn
- 3 large peaches (about 4 cups after slicing)
- 4 roasted and peeled Hatch or Pueblo green chiles (about 1 cup after chopping)
- 1 14.5 oz can fire-roasted diced tomatoes, drained
- 1/2 tsp salt, or to taste
- 1/2 tsp garlic powder
- 1/2 tsp cumin
- 1/2 medium white onion (about 1 cup after chopping)
- 1 tsp lime juice (from 1/4 lime)
Instructions
- In a medium pan, melt butter or ghee. Slice kernels off the ears of corn. Lightly toast them in the pan for 2-3 minutes. Remove from heat.
- Place the sliced peaches, Hatch or Pueblo green chiles, tomatoes and spices in a blender. Give it a few pulses until pieces are incorporated, but slightly larger than what you would like your final product to be.
- Add the chopped onion and lime juice to the blender and give it a few more pulses until you reach your desired consistency.
- Stir in the corn (with a spoon - don't blend). Scoop the salsa into a mason jar or other container and store in the refrigerator for up to five days. Alternately, you can place it in a freezer-safe container and freeze for 2-3 months.
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