Nectarine Salsa

fruit salsa with peaches or nectarines jalapeno peppers cilantro tomatoes and red onion lime juice slat and pepper raw vegan vegetarian gluten free dairy free appetizers

5 from 3 votes

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.

Prep Time10

Cook Time0

Total Time10

Course: Appetizer, Sauce

Cuisine: American, Mexican

Servings: servings

Calories: 44kcal

Author: Kelly Jensen

Cost: $4

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 extra virgin 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