GROUND CHERRY AND PEACH SALSA
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
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