How To Make Green Chile Summer Salsa
This summer salsa recipe includes the classic mix of tomatoes, peaches, corn, and green chile peppers cooked in a food processor until chunky.
Preparation: 15 minutes
Cooking: 5 minutes
Total: 20 minutes
Serves:
Ingredients
- 2ears fresh corn,husked
- 1large fresh tomato,chopped
- 1large fresh peach,pitted and chopped
- 1red onion,chopped
- 6pepperoncini peppers,chopped
- 1tbspgreen chile pepper,chopped
- garlic salt,to taste
Instructions
-
Bring a large pot of water to a boil. Boil the corn for 5 minutes or until kernels are tender. Drain corn, cool, and cut kernels from the cob.
-
In a food processor, pulse the tomato, peach, red onion, pepperoncini peppers, green chile pepper, and garlic salt until chunky. Transfer to a bowl and mix in the corn.
Nutrition
- Calories:Â 20.86kcal
- Fat:Â 0.24g
- Saturated Fat:Â 0.05g
- Trans Fat:Â 0.00g
- Monounsaturated Fat:Â 0.07g
- Polyunsaturated Fat:Â 0.09g
- Carbohydrates:Â 4.70g
- Fiber:Â 0.71g
- Sugar:Â 2.33g
- Protein:Â 0.72g
- Sodium:Â 43.83mg
- Calcium:Â 4.98mg
- Potassium:Â 95.65mg
- Iron:Â 0.17mg
- Vitamin A: 7.45µg
- Vitamin C:Â 5.72mg
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