Nectarine Salsa
This nectarine salsa with jalapeno and cilantro recipe is a sweet & spicy dish you'll love! It's great as a dip for chips, or to top roasted chicken, baked fish, or with bean and rice tacos.
Equipment
- Mixing Bowl
Ingredients
- 3 medium nectarines pits removed
- 1/2 large red onion chopped (about 1/2 cup)
- 3 cloves garlic
- 1 cup cherry tomatoes quartered
- 2 jalapeno peppers stems and seeds removed *see note for spiciness
- 1/2 cup fresh cilantro diced
- 1/2 teaspoon Sea Salt
- 2 limes juiced
- 2 tablespoons olive oil
- Black Pepper for garnish
Instructions
- Finely dice the nectarines, red onion, garlic, and tomatoes. You can do this by hand, or by pulsing the ingredients in a food processor (I've made this recipe with both methods, but I like the texture of hand-chopped. It only took me about 5 minutes longer than using a food processor - but up to you, whatever is easy!).
- Add the jalapeno, cilantro, salt, lime juice, and olive oil. Mix again until your salsa reaches the desired consistency.
- If you salsa is watery (which it can be, depending on the variety of tomatoes you use), you can choose to drain the salsa before serving.
- Garnish with fresh cracked pepper, and enjoy as a dip or as a topping for fish tacos, chicken, or burritos.
Notes
For More/Less Spicy Salsa
This recipe is what I could consider "medium" spicy salsa - it definitely has heat, but it's not overpowering. For a less spicy version, use only 1 jalapeno, or replace it with a milder green pepper such as poblano or bell pepper. For a spicier version, include the jalapeno seeds in the salsa for a fiery flavor.Nutrition
Calories: 44kcalCarbohydrates: 11gProtein: 1gFat: 0.3gSaturated Fat: 0.02gPolyunsaturated Fat: 0.03gMonounsaturated Fat: 0.01gSodium: 206mgPotassium: 181mgFiber: 2gSugar: 7gVitamin A: 448IUVitamin C: 18mgCalcium: 17mgIron: 1mg
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