YIELD: 30 servings Peach salsa: 1 #10 can peach slices in light syrup, drained (6 lbs., 9 oz.) 3 cups red bell pepper, diced 3 cups frozen corn kernels, thawed 1/2 cup olive oil 8 Tbsps. fresh lime or lemon juice 1 1/2 cups cilantro, chopped 1/3 cup minced jalapeño pepper (optional) Red snapper: 30 fillets red snapper (6 oz. each) 1/2 cup olive oil 4 Tbsps. cumin 4 tsps. salt Lime or lemon wedges, as needed Cut peaches into 1/2" chunks; place in large mixing bowl. Add red pepper, corn, ...
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