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Corn Salsa (pareve)

Eileen Goltz | Pareve

Ingredients


2 ears fresh corn, husked
1 large fresh tomato, chopped
1 large fresh nectarine, pitted and chopped
1 red onion, chopped
2 red bell peppers, diced
1 tablespoon green chile pepper, chopped
garlic salt to taste


Instructions

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, nectarine, red onion, peppers, green chile pepper, and garlic salt until chunky. Transfer to a bowl, and mix in the corn. Makes 2 cups.