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- Makes 6 cups
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Choose a perfectly ripe peach to get the best of its juicy sweetness in this Southern-style salsa. A peach is ripe when it has a sweet aroma, it’s slightly soft, and there are small wrinkles in the skin near the stem end. Serve it with easy home-baked corn chips seasoned with chili and lime.
- 2 ears sweet corn, husks and silks removed
- 5 tablespoons lime juice
- 1 fresh poblano chile pepper, halved and seeded
- 1 small yellow onion, cut crosswise into ½-inch slices
- 1 medium peach, halved and pitted
- 1 15-oz. can black-eyed peas, rinsed and drained
- 2 tomatoes, seeded and chopped (1 cup)
- ¼ cup chopped fresh cilantro
- ¼ teaspoon ground cumin
- Sea salt and freshly ground black pepper, to taste
- 12 corn tortillas
- Chili powder, to taste
- Cook corn in enough boiling water to cover 3 minutes; drain. Meanwhile, combine 1 Tbsp. lime juice with 1 Tbsp. water. Brush corn, poblano, onion slices, and peach halves with lime juice mixture. Grill, uncovered, over medium-high about 10 minutes or until tender and slightly charred, turning as needed and brushing with additional lime juice mixture to prevent drying. Transfer to a cutting board; let cool. Chop poblano, onion, and peach. Cut corn from cobs.
- In a large bowl combine 3 Tbsp. lime juice, the corn, poblano, onion, peach, and the next four ingredients (through cumin). Season with salt and black pepper. Cover and chill 2 hours before serving.
- To make Chili-Lime Chips: Preheat oven to 375°F. Brush both sides of 12 corn tortillas lightly with 1 Tbsp. lime juice. Sprinkle both sides with freshly ground black pepper and chili powder to taste. Cut each tortilla into six wedges. Arrange pieces in a single layer on large baking sheets. Bake 18 to 22 minutes or until crisp and edges are golden brown.
- Store Peach Caviar in the refrigerator and cooled Chili-Lime Chips Chips in an airtight container up to 3 days.