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JERSEY SUMMER SALSA
  • 2 ears fresh corn, husked
  • 1 large fresh tomato, chopped
  • 1 large fresh peach, pitted and chopped
  • 1 red onion, chopped
  • 6 pepperoncini peppers, chopped
  • 1 tablespoon green chile pepper, chopped
  • garlic salt to taste
  1. Bring a large pot of water to a boil. Boil the corn 5 minutes, or until kernels are tender. Drain corn, cool, and cut kernels from cob.
  2. 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.

 

 
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