| Prep |
Cooking |
Serves |
 |
 |
 |
| 10 mins |
30 mins |
2 Adults |
This salsa only has four ingredients, but packs a surprising punch and is particularly delicious with a pork chop.
Recipe by The Devilled Egg | Online Cookery School.
Ingredients
- 1 corn on the cob
- 1-2 jalapeños (depending on how hot you like it), finely chopped
- 2 peaches
- 2 tablespoons of chopped chives
- 2 tablespoons of Fussels Chilli Infused Rapeseed Oil
- Large pinch of chilli
Method
Wrap the corn on the cob in foil and bake for 15-20 minutes at 200C until tender.
Remove the corn from the cob by slicing carefully off.
Stone and quarter the peaches.
Preheat a griddle pan until hot.
Char the corn and peaches until you get very dark lines.
Cut the peaches into small cubes and combine with the other ingredients.
