Pluot, Avocado, Tomato & Corn Salsa

I came across a recipe this morning on a site called Foodbuzz, specifically from a contributor named TiffyC from Tulsa. This was another case of using what I had on hand, modifying the original recipe and making it work. The recipe called for peaches (used four different varieties of pluots), sweet corn (used frozen), cilantro (used regular parsley), cider vinegar (used tarragon) and jalapeño (used pasilla).

This is called a salsa, but I chunked the vegetables and fruit large, so I'd call this a salad, and that's how I served it for lunch, alongside a nice slice of leftover pizza. Yummy!

Just a word of caution: just because the pasilla chile is less potent than the jalapeño does not mean you can rub your eye after working with it. YOU CAN'T!!! Take it from me, it hurts.

Thanks, TiffyC, for the inspiration. This one goes in the repeat file.

Peach and Avocado Salsa with Corn

Adapted from a recipe by TiffyC.

3 medium fresh peaches, diced (used 4 kinds of pluots)
2 medium ripe avocado, diced
1 t lime juice (to taste, more like half a large lime)
2 c. tomato, diced
1/2 c. fresh sweet corn (frozen, more like 1 cup)
1/2 diced onion (red onion and scallions, about 1 cup)
2 t minced fresh cilantro (used regular parsley)
1 T cider vinegar (used tarragon vinegar)
1 t chopped jalapeño pepper (used pasilla chile, one whole diced large)
1 garlic clove, minced (don’t like raw garlic, so I blanched it, then smashed)
1/4 t sea salt
Fresh ground pepper

In a bowl, combine fruit, avocado and lime juice. Add the remaining ingredients. (Here I drizzled in some olive oil.) LIGHTLY toss until combined. Refrigerate for 1 hour. (I let it sit at room temp for an hour; the fuit tastes better when not chilled.)