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Chef John's Nectarine Salsa Recipe

Recipe by: Chef John

"I've always loved the marvelous contrast between a hot, smoky piece of meat, and a cold, fruity salsa; and this version featuring nectarines did not disappoint. In fact, the only thing that pairs better with this fresh fruit salsa is a basket of crispy tortilla chips."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep20 m
  • Cook
  • Ready In50 m
  • 1Combine nectarines, bell pepper, onions, jalapeno pepper, and cilantro in a bowl. Stir in lime juice, olive oil, salt, and cayenne pepper.
  • 2Cover bowl with plastic wrap. Refrigerate to let flavors develop, 30 minutes to 1 hour.
  • 3Before serving, stir in black pepper. Add a pinch more salt, if needed.
Footnotes
  • Chef's Note:
  • This salsa will work with any stone fruit, but nectarines are my favorite. They're usually sweet, even when still a bit firm, which I prefer texturally over a perfectly ripe price of fruit. Having said that, if you do have a few peaches to use up this summer, this is something to keep in mind.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Ingredients
  • 6 servings
  • 33 cals
  • 1 cup finely diced nectarine
  • 1/2 cup finely diced red bell pepper
  • 1/3 cup finely diced onions
  • 2 tablespoons finely diced jalapeno pepper
  • 1 tablespoon chopped fresh cilantro
  • 1 tablespoon fresh lime juice
  • 2 teaspoons olive oil
  • 1/2 teaspoon salt, plus more to taste
  • 1 pinch cayenne pepper
  • 1 pinch freshly ground black pepper
Nutrition

Amount per serving ( 5 total)

  • Calories:
    33
    2%
  • Fat:
    1.7
    3%
  • Carbs:
    4.5
    1%
  • Protein:
    0.5
    1%
  • Cholesterol:
    0
    0%

Based on a 2,000 calorie diet

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