A Corn Cob’s Journey from Garden to Griddle Vida Cantina stands out from the crowd on Route One in Portsmouth, its bright orange logo dwarfing the façade of the whitewashed ranch formerly known a...
- 1 mango, diced small
- 1 peach, diced small
- 1 medium ripe tomato, diced
- ½ red bell pepper, diced
- ½ Vidalia onion, diced small
- 1 small red or green jalapeno, seeds and ribs removed, finely chopped
- ¼ cup cilantro, finely chopped
- Juice of 1 lime
- ¾ teaspoon salt
- ¼ teaspoon black pepper
Combine ingredients in a medium bowl. Season to taste. Make up to a few hours ahead of time to allow the flavors to develop.