There are a bunch of other things in this salsa besides peaches, but they are what really make it different and, in a good way, a little bit sweet. You could try pairing this with our King Oyster Mushroom Scallops minus the dirty fried rice for a pretty summer plate. We've also liked baked blue corn tortilla chips with this salsa or some guacamole lately because we've been on a no-fried-chips, no-fried-anything kick that may just become a permanent thing.
2 teaspoons olive oil
1 shallot (minced)
2 ears corn (kernels cut from cob)
1 pinch ancho chile powder
2 teaspoons mezcal or tequila
2 medium peaches
2 teaspoons cane sugar
juice from one lime
1 tomato (diced)
1 avocado (diced)
1/4 cup queso fresco (diced)
fresh cilantro (chopped; optional)
sea salt and cracked black pepper (to taste)
In a medium skillet over medium heat addd the olive oil and shallot and cook until almost translucent. Add corn and stir; cook for 5 more minutes and stir occasionally. Add ancho chile powder, salt, and pepper to taste, and deglaze the pan with mezcal or tequila. Set aside. Combine peaches, sugar, and lime juice. Set aside. Add diced tomatoes, avocado, and queso fresco to a bowl along with fresh cilantro, if using. Combine it with peach mixture and corn mixture. Salt and pepper to taste and serve with chips.