So excited to post Scott’s recipe for this.
We had some fresh picked peaches and some fresh corn on the cob and decided to meld them together in a salsa. We had a lot of fresh basil growing out back but no cilantro. I was unsure we could call it a salsa because it had basil instead of cilantro. We debated for awhile and agreed to challenge all food rules and norms and be the rebels buck the system! Not that we’re the first, either.
Whatever it is, it’s crazy good to the point where you can’t stop eating it. The kind of thing you take to a party and people are like “What is that?” while they shovel it into their mouths ’til it is gone. (Which is what we did, except we knew what is was.)
It’s a meld of sweet, spicy, tart and perfect with sea salted tortilla chips, which is what we did but it would also be amazing on vegan fish tacos or on top of vegan brie with crackers.
Here is the recipe
1 cup corn
2 medium sized peaches, peeled and chopped
1/2 cup red onion
1 tbsp chopped basil chopped
1 tbsp avocado oil
juice from 1 1/2 limes
1 big clove of garlic
2 pinches himalayan sea salt
1 tablespoon srirachi sauce
Let sit for 10 minutes or more, stir and enjoy!
And a close up!