This nectarine salsa combines sweetness with heat. I’ve always loved the marvelous contrast between a hot, smoky piece of meat and a cold, fruity salsa, and this version featuring nectarines does not disappoint. A basket of crispy tortilla chips is the only thing that pairs better with this fresh fruit salsa. Keep it in mind if you have a few peaches to use this summer.
Prep Time::20 mins
Additional Time::30 mins
Total Time::50 mins
Servings::6
Yield::2 cups
Ingredients
1 cup finely diced nectarine
½ cup finely diced red bell pepper
⅓ cup finely diced onions
2 tablespoons finely diced jalapeno pepper
1 tablespoon chopped fresh cilantro
1 tablespoon fresh lime juice
2 teaspoons olive oil
½ teaspoon salt, plus more to taste
1 pinch cayenne pepper
1 pinch freshly ground black pepper
Directions
Combine nectarine, bell pepper, onions, jalapeño pepper, and cilantro in a medium bowl. Stir in lime juice, olive oil, salt, and cayenne pepper. Cover the bowl with plastic wrap. Refrigerate to let flavors develop, 30 minutes to 1 hour.
Stir in black pepper before serving. Add a pinch more salt if needed.
Chef’s Notes
You can use any stone fruit in this salsa, but nectarines are my favorite.
I like to use slightly firm nectarines because I prefer their texture, and they're usually sweet enough.