Peach, Corn & Hatch Green Chile Salsa

Peach, corn and hatch green chiles all folded into one beautiful bowl of salsa! If there is one recipe you make from my blog this summer, let it be this one. It comes together fast and is incredibly versatile (see below for serving suggestions). The best part is that is so fresh and beautiful, it makes for a great appetizer - a nice change from the more traditional corn/bean/tomato salsas out there.

peach corn and hatch green chile salsa

I alluded to this recipe in my IG story after hitting up the farmer's market last weekend because the three star ingredients are all total Colorado specialities during this time of year. After mixing them all together, the result is sweet and spicy with a little bit of added texture and freshness from the corn. I know you will love it!

ingredients for peach corn and hatch chile salsa
salsa ingredients on a cutting board

First, let's talk about those the PEACHES.

Of course any peaches will suffice here, but I specifically used Palisade Peaches which are grown on the Western Slope (in a town called Palisade) about 15 miles from Grand Junction. These things are EVERYTHING and everyone goes totally bananas for them. 

There is even a Palisade peach festival which takes place in mid-August every year. People buy boxes of these things to take back to preserve, use in baked goods or just eat straight up. Luckily, they are also available at the local grocery stores and they sell like crazy. It's definitely one of the most iconic foods here (in addition to beer and Rocky Mountain Oysters I suppose... we'll save that for another post). 

close up of peaches

Hatch green chiles are actually grown in a place called Hatch.

I actually didn't realize it until I started writing this post, but the true "Hatch" chile name actually refers to the location where it was grown in New Mexico. There are similar varieties grown in Pueblo, Colorado but they are technically just "fire-roasted green chiles". I love the slight amount of heat these add to the salsa to balance out the sweetness from the peach. 

According to this site, Hatch green chiles are a relative of the Anaheim chile. They are traditionally fire-roasted and peeled which produces a wonderful fiery flavor. These give off quite the aroma when roasted. You can always smell them at the local markets and they are hard to pass up. 

Lastly, a total summer favorite no matter where you live - corn, straight from the cob. 

Olathe Corn season is another highly anticipated time in Colorado. It's hard to beat a good cob of corn that's just barely cooked and smeared with butter. In this recipe I decided to keep it raw because it's so darn fresh (and let's be real, so I didn't have to turn on the grill). I'm sure it would be amazing if you gave it a little bit of char first too.

As with most things in my cooking repertoire, my finishing touch was a healthy handful of cilantro and the juice from a lime. This is so incredibly easy - there's literally one step once you have everything out and prepped. Mix it up.

peach corn and hatch green chile salsa with chips

To keep things simple, plate it up with some tortilla chips. For a dinner option, spoon it over a piece of grilled salmon or trout. You could also use it as a burrito bowl topping which I'm hugely in favor of because it adds a fun twist to something really basic (this is pretty much my kitchen mantra in a nutshell). Regardless, give it a whirl before all of this luscious produce is gone for the year!

salsa vertical

Planning to make this recipe? Be sure to let me know by posting a photo on Instagram and tagging me (@LeanneRayRDN) so I can see your creations! I would love to feature you on my feed.

Peach, Corn & Hatch Green Chile Salsa

Author: Leanne Ray, MS, RDN
Yield: Serves 4-6 | Prep time: 15 minutes 


  • 2 ears of sweet corn, shucked

  • 2 peaches, pitted and small diced

  • 1 fire-roasted hatch green chile, diced (discard the stem, seeds and any stringy insides)

  • Handful of cilantro, rough chopped

  • Juice from one lime

  • salt & pepper


1. Cut the corn kernels from the cob (raw) and add to a medium-sized mixing bowl along with the peaches, chopped chile, cilantro and lime juice. Mix well and season with salt and pepper to taste. 


If you can't find the hatch chiles, feel free to sub a large poblano pepper, just make sure you roast and peel it before chopping. Jalapeños would work too, but would probably add more heat, so be careful.

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Roasted Cauliflower Tostadas with Creamy Cilantro Lime Slaw

So this happened last weekend.


This, my friends, is the most delicious plant-based tostada you will ever taste! Ok, I might be a little biased. 

Food & Nutrition Magazine started this fun new sweepstakes every month called the Test Kitchen. It basically entails testing a recipe they provide (either as is, or with modifications as you choose) and then providing feedback and a photo for a chance to win a prize. This was my submission for the January Test Kitchen: Roasted Walnut and Cauliflower Taco "Meat". How cool is that? 

You all know that I'm super into plant-based cooking lately so this was perfect timing. I've actually made a cauliflower taco recipe before from the Thug Kitchen cookbook and it's one of my favorites, but a little time-intensive since you have to simmer the cauliflower in beer before roasting it (as you can imagine, it adds really good flavor). I liked this take a little bit better, and the walnuts and added a really nice crunch. Per the original instructions, you can pulse the cauliflower filling in a food processor to get it smaller and more "meat" like, but I left the cauliflower as is and served it on top of a tostada shell for presentation. Since I made the recipe my own, I'll share what I did!

First I chopped the cauliflower about the size of a quarter, tossed with grapeseed oil (feel free to use any higher heat oil you have on hand), salt & pepper, smoky paprika (my favorite spice of the moment) and garlic powder before spreading it out on a sheet pan and roasting it up. After giving the cauliflower a head start since it's a little bit heartier, I then added a diced yellow onion to the mix, stirred it all up and put it back in the oven to continue cooking.  


When there was about five minutes left, I added the walnuts, gave it one more stir, and put it back in the oven to finish getting all roasty and delicious. Pro tip: when a recipe calls for toasting nuts, always do it! This brings out more flavor than you would think and only takes a few extra minutes. This mix should be slightly browned when finished. If not, feel free to cook longer or broil for a couple of minutes. 

Meanwhile, as this is all cooking away in the oven you can get your slaw ready which is about as simple as it gets. Thinly sliced cabbage (green or purple will work) is tossed with greek yogurt mixed with lime juice and cilantro. It's cool, creamy, fresh... just about everything you would want it to be. A lot of times I buy the pre-sliced angel hair slaw for stuff like this but I already had a 1/2 head of green cabbage from a different recipe so I used that. 


The last step is putting it all together! 

Start with a tostado shell, then top it with avocado slices, followed by the cauliflower mixture and then the slaw. Garnish with more cilantro and a squeeze of fresh lime juice to finish. See below for the full recipe!

Roasted Cauliflower Tostadas with Creamy Cilantro Lime Slaw

Author: Leanne Ray, MS, RDN
Yield: 4 tostadas | Prep time: 15 minutes | Cook time: 30 minutes | Total time: 45 minutes


  • 1 head Cauliflower

  • 1 Yellow Onion

  • 1/3 cup Walnuts

  • 1 Tbsp Grapeseed Oil

  • 1/2 tsp Smoky Paprika

  • 1/2 tsp Garlic Powder

  • 1/2 small head Cabbage

  • 1/4 cup Greek Yogurt

  • 1 Lime

  • 1/4 cup Cilantro, chopped

  • Salt & Pepper to taste

  • 1 Avocado, sliced

  • 4 Tostada Shells



  1. Preheat oven to 400 degrees

  2. Chop cauliflower into small (quarter size) florets; dice the onion and set aside.

  3. Add cauliflower florets to a large sheet pan and toss with oil, paprika and garlic powder. Season with salt and pepper to taste and roast for about 30 minutes, adding the diced onion and stirring about halfway through. With about five minutes left, add the walnuts to the sheet pan and give one more stir, then finish roasting (edges should be slightly browned).

  4. Meanwhile, make your slaw. Thinly slice the cabbage and add to a medium bowl. Whisk the yogurt with the lime juice and cilantro in a separate dish, then toss with the cabbage until well combined. Season with salt and pepper to taste.

  5. Once the cauliflower mixture is done, assemble the tostadas in the following order: tostada shell, avocado slices, cauliflower, slaw. Garnish with extra cilantro and a squeeze of lime juice.

Grilled Cauliflower "Steaks" with Creamy Avocado Cilantro Dressing

cauliflower steak.JPG

I tried this whole cauliflower "steak" idea and it turned out really delicious so I wanted to share for anyone who wants to give it a try! This is really more of a technique than a formal recipe. I think you could season it however you usually make roasted cauliflower and it would turn out great. At a minimum, salt and pepper would do the trick!

Grilled Cauliflower "Steaks" with Creamy Avocado Cilantro Dressing

Author: Leanne Ray, MS, RDN
Yield: 2 servings | Prep Time: 15 minutes | Cook Time: 15 minutes | Total Time: 30 minutes


  • One head of cauliflower

  • Olive oil

  • Salt & pepper to taste

  • 1/2 tsp smoked paprika

  • 1/2 tsp garlic powder

  • Avocado

  • 1/4 cup full-fat Greek yogurt

  • Juice from 1/2 lime

  • Cilantro to taste


  1. Slice a head of cauliflower right down the middle (after removing all of the leaves, and bottom stem so it sits flat on a cutting board). Cut one "steak" from each half - about an inch thick - and reserve the rest for using another time.

  2. Drizzle each "steak" with olive oil, and season with salt/pepper, smoked paprika and garlic powder.

  3. Grill until browned and a bit crispy on the edges (10-15 minutes)

  4. While the cauliflower is grilling, make the sauce: add avocado, yogurt and lime juice to a food processor or blender and puree (may need to add water to thin it out). Season with salt and pepper then drizzle the sauce over the cauliflower. Garnish with cilantro leaves.

Notes: I have heard of these being served as a vegetarian entree, but I prefer it as a side. It could be served on top of an entree-sized salad or topped with black bean and corn salad to give it more bulk though. Enjoy!