Nectarine salsa combines the sweetness of fruit and a touch of saltiness with the heat of jalapeno. I keep a tupperware of salsa in the fridge so that on hurried mornings I can whip up some scrambled eggs, spoon them into a warm tortilla, then top them with cheese and salsa before wrapping it all up. No fuss, but lots of colorful flavor. You can substitute peach or mango for the nectarine if you like!
Nectarine Salsa (My Recipe)
- 2 cups diced nectarine *
- 1 cup diced yellow onion
- 1 jalapeno, seeded and diced
- 2 tomatoes, seeded and diced
- 2-3 teaspoons finely diced fresh cilantro
- 1 tablespoon extra virgin olive oil
- 3 tablespoons fresh lime juice
- Salt and pepper to taste
Wash the nectarine, onion, jalapeno and tomatoes well. Then dice as indicated in ingredient list above.
Combine diced fruit and veggies in a tupperware or bowl. Wash and dice the cilantro, add to the mixture. Add olive oil, lime juice, and salt and pepper to taste. Mix well. Chill in the fridge for at least an hour before serving.
The salsa will keep in the fridge for up to 3 days.
* Note: You can substitute other stone fruits for nectarine, in the same amounts. Mango and peach are also excellent!
Salsa recipes on other blogs:
- Restaurant Style Salsa @ Pioneer Woman
- Tomatillo Salsa Verde @ Simply Recipes
- Mango Salsa @ White on Rice Couple
- Cantaloupe Salsa @ Smitten Kitchen