Jersey Summer Salsa recipe

16 servings

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

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.

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.