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  • Prep-time: / Ready In:
  • Makes 6 cups

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.

Ingredients

  • 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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Store Peach Caviar in the refrigerator and cooled Chili-Lime Chips Chips in an airtight container up to 3 days.
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about the author

Shelli McConnell

Shelli McConnell graduated with a bachelor of science in consumer food science and a minor in journalism from Iowa State University. She began her career as a home economist in the Better Homes & Gardens Test Kitchen before moving into an editorial position within Meredith Corporation. She has since freelanced for 25 years and has served as an editorial project manager for many books and magazines, including three editions of the Better Homes & Gardens New Cook Book. She has also developed thousands of recipes for publications including Forks Over Knives magazine; Eat This, Not That!; Diabetic Living; Better Homes & Gardens; The Magnolia Journal; and more. Shelli loves to entertain and inspire, so when she’s not in her office, she’s usually in her kitchen.

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