GROUND CHERRY AND PEACH SALSA

Country Gardens - - Garden Know-how -

¾ cup fresh ground cher­ries, husked, washed, and halved 1 medium peach, diced

½ cup canned black beans, rinsed and drained

1 ear of grilled corn, ker­nels cut from the cob*

1 tsp. jalapeño or other pep­per, seeded and minced

1⁄3 cup red onion, minced

1 Tbsp. chopped

mint leaves

1 Tbsp. chopped cilantro

1 Tbsp. red wine vine­gar

Juice of ½ a lime Salt to taste

Com­bine all ingredients in a medium bowl, and toss well to com­bine fla­vors. Al­low to sit at room tem­per­a­ture at least 30 min­utes, then re­sea­son as needed. Serve im­me­di­ately at room tem­per­a­ture. Holds well 1–2 days re­frig­er­ated.

Makes ap­prox­i­mately 3 cups. *Al­ter­na­tively, slice the ker­nels from one ear of fresh corn, and sauté in oil un­til al dente. Adapted from a recipe by Nell E. Funk and Mary Mcma­hon.

Prep: 25 min­utes

Newspapers in English

Newspapers from USA

© PressReader. All rights reserved.