How Sweet Eats blogger Jessica Merchant provides recipes with both deliciousness and wellness in mind in her cookbook, The Pretty Dish.
My love for fruit salsa knows no bounds. It’s similar to my love for tacos. I will put anything in a taco and call it a taco and eat that taco. Just like I will put any fruit in my salsa and call it salsa and eat that salsa.
The best thing about fruit salsa is that it’s incredibly versatile. Sure, it goes great on said tacos, but I also use it as a simple dip, a salad topping, a a burger topping, a fish topping, or Eddie’s favorite: eating it off a spoon as it’s a side dish. I don’t blame him. The options are endless!
This salsa is packed with sweet, juicy peaches, sweet corn, poblano peppers, diced red onion, and jalapeno peppers for some extra heat. It’s essentially spicy summer in a bowl. Pair it with a few home-made tortilla chips and an icy margarita. I can’t think of anything better.
1-2 cups
- In a bowl, combine the corn, peaches, chile peppers, garlic, onion, lime juice, cilantro, salt, and black pepper. Stir well. Let sit for a few minutes at room temperature so the flavors can come together. Use with grilled fish or chicken or serve with tortilla chips!
Reprinted from The Pretty Dish. Copyright © 2018 by Jessica Merchant. Published by Rodale, an imprint of Penguin Random House LLC. Photography by Jessica Merchant.
