Grilled Sweet and Spicy Salsa

quick and easy salsa

Pat had a peach craving yesterday, so he went to the farm and got about 5 lbs of peaches, again, and a few ears of corn.

So, we turned on the grill and got to work. We threw two ears (leave husks on, but get them damp, this helps to steam the corn inside), one peach, cut in half, and one big tomato from the garden, cut into thick slices, right onto the grill.

On our gas grill (turned to med-high) the corn took about 12 minutes, the peach about eight, and the tomato about five, just make sure you flip everything.

Once everything was cooked, I husked the corn, and cut it off the cob, peeled the skin off the tomato, and cut it and the peach into chunks a little larger than the size of the corn kernels.

The peach and corn held together well, and the tomato started to break down to make the salsa nice and juicy. I added the juice of half a lime, and some of our ghost salt to give it a kick (from Princeton, NJ's Savory Spice Shop, an awesome store that has every spice you can imagine, dried mushrooms, spice blends, and tons of stuff I would never have imagined). You can just use chili or cayenne powder instead, but then make sure you add some salt too.

The final result was sweet, spicy and acidic. You can use it on dinner (I'll show you soon what we added it to, yum!) or let it cool and eat it with chips.