This is a quick , easy and very versatile recipe. As long as you start with the three key ingredients – corn, peaches and tomatoes – you can make it to the spiciness you desire. It can be pureed, as in recipe below, or left chopped for a chunky salsa.
1 ¼ pounds ground meat
3 cloves garlic, minced
1 onion, diced
2 cups fresh diced tomatoes
1 cup shredded Cheddar cheese
1 ½ cups chicken broth
6 bell peppers
Serves 4 – 5
4 to 5 large bell peppers, de-stemmed and clean of seeds
2 tablespoons olive oil
1 large garlic clove, minced or pressed
1 onion*, finely diced
¾ to 1 lb. ground pork
1 cup diced mushrooms (button or shitake work well)
1 cup diced tomatoes
½ cup shredded cilantro
*Shallots, leeks, garlicscapes and ramps are all happy variations depending on availability.
Recipe by Sherri Brooks Vinton
1/2 tsp. salt
1/2 tsp. Smoked Spanish Paprika
2 Tbs. apple cider vinegar
3 Tbs. olive oil
1 Tbs. maple syrup
4-6 peppers, a mixture of colors and hot and sweet, cut into julienne strips
2 cups of farm fresh vegetables cut into julienne or shredded on a box grater - such as carrots, cabbage, zucchini, yellow squash
1 cup chopped fresh herbs (optional)
In a large bowl, whisk salt and paprika with vinegar until salt dissolves.
Add oil and syrup and whisk to combine.
Add remaining ingredients to vinaigrette, toss, and serve.
Can be made up to 4 hours ahead. Serves 6-8 as a side dish.
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