A few weeks back, I made this nectarine salsa along with chipotle tempeh and black bean stuffed bell peppers for P. S. Cooper. His office has an annual homemade salsa contest, which he asserts this salsa would win! Go nectarine salsa, go! Go good boyfriend with your good compliments, go!
I hope you enjoy it as much as we did. As for the chipotle tempeh and black bean stuffed bell pepper recipe -- I'll post it in the coming weeks!
3 nectarines (anywhere between firm and just ripe will do, I liked having both firm and ripe fruit in the mix) diced
1/2 red onion diced
1/2 jalapeño with seeds (adjust to your desired level of spice), finely chopped
1/2 cup cilantro, coarsely chopped
juice of 3 limes
dash of salt to taste
Combine all ingredients in a large bowl, add lime juice and salt last. Stir. Chill in fridge for 1 - 2 hours. Salsa keeps for a few days but tastes and looks best fresh.