I consider this to be “Colorado Salsa” as it’s a celebration of the three quintessential fall crops of this state- Palisade peaches, Pueblo (or Hatch!) Devnver Green chili and Olathe sweet corn.
(This is my first official reshoot on the blog! The first pictures were…just bad.)
Being as I’m basically its cheerleader, it’s tempting to pontificate on my feelings about Colorado. I love every part of it, even the parts that aren’t so lovable. And I extra love recipes that remind me of how much I love this state. This is one of them.
The green chilies referred to in this recipe are Hatch or Pueblo green chiles. Technically, these are the same type of chiles, but the Pueblo ones are grown in Colorado (and are thus named because they’re grown near the city of Pueblo). Hatch peppers come from New Mexico. The different growing climates cause the chiles to have some slightly different characteristics, but either one will work just fine in this recipe. You can find more information about these peppers here.
Before I moved to the fair state of Colorado, I was unaware of its incredible peach situation. The Georgia peach was always the standard of excellence in my life. But… Palisade peaches knock them out of the water. They’re only available for about 3 magical weeks of the year and they’re so good that I don’t mess with any other peaches at any other time. I do like to slice enough to fill a gallon bag and freeze them to extend the season just a little longer. But even those will only last a couple weeks before I eat them up.
In that vein, there’s a perfect week where these three crops- corn, green chiles, and peaches- are at the height of freshness and deliciousness. This Colorado salsa highlights those three things and every bite just feels like home. But if you miss that perfect week, fear not! I have made it with frozen peaches and green chiles and it still turns out great.
The one thing I wouldn’t compromise on is the corn. Frozen corn from a bag lacks the sweetness and crunch that fresh corn has, which is a key part of this recipe. Any sweet corn will work (and at this point in human history all corn is basically just sugar kernals) but if you can get ahold of some of Colorado’s Olathe sweet corn, you can really complete the perfect trifecta of this recipe.
And don’t forget the lime juice! It’s the glue that brings everything together.
The other step that’s easy to skip is adding the onions last. It’s tempting to just dump everything in the food processor together- don’t. Onions break down in the food processor extremely quickly. In the time it takes to chop the tomatoes, green chiles, and peaches, the onions will have broken down into onion water and onion mush; it’s bad for taste and bad for texture. It’s better to add your onions after you’ve chopped your mixture about halfway to your desired consistency. That way your onions will still retain their texture and crunch.
This recipe makes about 5 cups of Colorado salsa- which is a lot if you’re not a monster like I am. Fortunately, I recently discovered that you can actually freeze salsa. I usually put mine in a mason jar, but you can use a plastic bag as well. When you’re ready for it, let it defrost on the counter at room temperature. Your salsa won’t be quite as vibrantly colored and perhaps just a little softer but will still be delicious!
Looking for another way to use up an abundance of fresh sweet corn? Check out my Sweet Corn and Zucchini Soup recipe! Trying to use up leftover green chiles? Try my Chile Rellenos, Hatch Chile Horsey Dip, or New Mexico Style Green Chile Sauce!
Peach, Green Chile and Corn Salsa (Colorado Salsa)
I consider this to be “Colorado Salsa” as it’s a celebration of the three quintessential fall crops of this state- Palisade peaches, Pueblo (or Hatch!) green chiles, and Olathe sweet corn.
Course Sauces, Side Dish
Cuisine American, American Southwest, Mexican, Southwest
Keyword colorado, corn, green chiles, how to use, palisade peaches, peaches, salsa, use up leftover
Prep Time 10 minutes
Cook Time 5 minutes
Servings 5 cups
- 2 ears Olathe sweet corn
- 1 tbsp ghee or butter
- 3 large peaches (about 4 cups after slicing)
- 4 Hatch or Pueblo Green chiles (about 1 cup after chopping)
- 14.5 oz can fire-roasted diced tomatoes
- 1/2 tsp salt, or to taste
- 1/2 tsp garlic powder
- 1/2 tsp cumin
- 1 tsp lime juice (from 1/4 of a lime)
- 1/2 medium white onion (about 1 cup after chopping)
- Slice corn kernals off their ears. Heat a medium pan on high heat and melt ghee or butter. Toast up your corn for a few minutes, stirring occasionally, until it turns a gentle golden brown.
- In the meantime, roughly chop peaches and green chiles. Roughly chop white onions as well, but be sure to keep them separate.
- Pour peaches, green chiles, tomatoes + juice, salt, garlic, cumin and lime juice into a food processor. Pulse a few times until it just begins to get chopped up but is still chunkier than you would prefer.
- Add onion and pulse a few more times until the salsa reaches your desired consistency.
- Pour into a large container and stir in the toasted corn. Refrigerate for at least 30 minutes before serving.