Based on the traditional Mexican dish, this Pico de Gallo is a flavorsome fresh and healthy meal accompaniment, or side that adds a spin to a camp meal.
Grilled Corn and Peach Salsa
Ideal to top grilled chicken, seafood, or tacos, this is a fresh grilled corn and peach salsa that adds a balance of sweetness and heat to a barbecue.
Habanero peppers, are quite hot for most people but have a wonderful flavor reminiscent of melon. The hottest of the variety is red, but orange and yellow habaneros have great taste and aroma without the fiery heat. By combining this heat with something sweet we temper the burn so that the palate is not overwhelmed and the flavor of the fruit is enhanced.
The salsa can be used as part of a taco, or top grilled chicken, sauteed fish, or grilled pork.
4 ears of corn
1 red or orange bell pepper
1 habanero, or to personal preference
1/2 medium red onion
2 large peaches
2 limes juiced, about 3 tablespoons
1 tablespoon extra virgin olive oil
salt and pepper, to taste
Prepare the vegetables for the grill. Remove the husks and skins from the corn and rub with oil. Quarter the bell pepper, remove seeds and pith. Half the habanero and remove the seeds and pith.
Heat a grill to medium-high. Add the corn, bell pepper, red onion, and habanero to the grill, cook until there is a slight char on them. Don’t let them get soggy or too crispy. Remove from the heat and let cool.
Prepare the ingredients for the salsa. Slice off the corn kernels. Dice into similar sized the bell pepper and red onion. Finely dice the habanero.
Use a sharp peeler to remove the skin from the peaches. Make a cut around the middle and split the peaches in half to remove the pit. Dice the peach into small pieces.
Add the peach to the corn mixture along with the lime juice, and olive oil then gently mix. Taste and add salt and pepper as/if needed.