Colorado Salsa
Colorado salsa- so called because it's a celebration of Colorado's quintessential fall crops: peaches, green chiles, and sweet corn.
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.