As a fitting segue in saying adieu to the heat of August while saying hello to September, a Fresh Indian Summer Salsa crafted from ingredients at Wolff’s Apple House is a great food-geared introduction to this autumn.
The recipe, put together by Wolff’s marketing consultant, Rachel VanDuzer, incorporates not only tomatoes but peaches, corn and the spicy bite of jalapeño.
“Although we tend to think of summer as lasting from Memorial Day to Labor Day or as fitting with the school calendar, it’s important to remember that summer actually falls from late June to late September,” she says.
“So that means that produce reaches its peak in August and continues along fabulously throughout September,” VanDuzer points out.
And since corn, peaches and tomatoes are Wolff’s most prominent produce items, what people visit the store for all summer long, it’s good to know that they’ll be available for the next few weeks.
That lends to a perfect scooping factor with help from Wolff’s and this savvy salsa recipe.
“This Indian Summer Salsa recipe is a great way to relish your remaining few weeks of summer,” VanDuzer says.
“Fresh salsa is always a staple at family get-togethers,” she notes of her own family. “It’s so good, but it does seem like it’s always an area of contention for the germaphobes in the family when kids double-dip!”
The salsa, as an appetizer, serves approximately 8 to 10 people.
White and bicolor corn should be available at Wolff’s until the first frosts spill into the region, VanDuzer says.
Chips or quesadillas are an easy option for scooping up this salsa, while VanDuzer suggests pairing apple cider as a palate-hugging beverage.
For the best results with this salsa, fine dicing is key.
“Dice the tomato and peaches finely,” she says, “and especially finely chop the jalapeño so no one gets caught with a big bite of jalepeño!”
“The basil and peach really make this recipe stand out,” VanDuzer offers in final reflection with this crave-worthy salsa. “The peaches are a sweet complement to the heat of the jalepeños, and the basil is an unexpected undertone.”
- 4 ears corn, kernels removed
- 4 peaches, diced
- 4 cups tomatoes, diced
- ½ a red onion, diced
- 1 jalepeño pepper, seeded and finely chopped
- Juice of 1 lime
- Small handful fresh basil leaves, chopped
- Sautée corn kernels in olive oil until light golden brown. Allow them to cool completely.
- Mix all ingredients.
- Serve with chips or on quesadillas.