![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4yOQp-Alr7geDrBRlLyryfQhyphenhyphendrV-tJ0rkUdar_lZCpK2-OLiOtWOkCXDw55IcPaEqlvcEFOYrDPcesFRaCP1bOys70gq1Lboc25sZF6uRN7LNDrNnSRSiro5taFK7yhi7A10gnrmmV-X/s320/bbzona+History+Conv+speech.jpg)
Tastes & Treasures also has a Corn Salsa recipe on page 33 from El Tovar at the Grand Canyon. Try them both.
Fresh Fruit Salsa from Zona Lorig
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2 tablespoons fresh lime juice
1 tablespoon brown sugar
½ teaspoon kosher salt
2 large peaches, pitted and diced
1/4 cup each diced red and green diced pepper
1/4 cup sliced green onion
1/8 cup chopped bottled jalapeno chiles
1/8 cup minced fresh cilantro
1/8 teaspoon freshly cracked black pepper
Combine lime juice, brown sugar and salt in a small bowl.
In a separate nonmetallic bowl, combine the remaining ingredients.
Pour the lime juice mixture over it and toss to blend.
Substitute mangoes, apricots, nectarines or pineapple instead of peaches.
Makes 2 cups
Recipe from Phoenix Home & Garden Magazine
May 2000 with adaptations by Zona Lorig.
Award-winning Barrios Cafe also adds red onion, dried cranberries and pomegranate seeds. Yummm.